GIFT  OF 
Pro  f .  E .  J .  v*  i  ckso  n 


MAIN  UBHAKY-AQ**CLnLTU»ir  n«r». 


NUTS  FOR  PROFIT 


A  TREATISE 


ON  THE 


PROPAGATION   AND   CULTIVATION 


OF 


NUT- BEARING  TREES 


ADAPTED  TO  SUCCESSFUL  CULTURE 


IN 


UNITED   STATES 


WITH   EXTRACTS   FROM   LEADING  AUTHORITIES 


BY  JOHN  R.  PARRY, 

PARRY,  NEW  JERSEY. 
1897. 


COPYRIGHTED  1897,  BY 
JOHN  R.  PARRY. 


1  er 


SINNICKSON  CHKW, 
PRINTER, 

CAMDEN,   NEW   JERSEY. 


PREFACE. 


presenting  this  pamphlet,  the  object  has  been  to,  in  a  measure,  gratify 
the  cravings  of  the  horticultural  public  on  the  subject  of  Nut  Culture 
as  the  demand  for  this  knowledge,  through  the  great  numbers  of  letters 
continually  received,  is  evidence  of  the  increasing  interest  manifested  in  this 
fascinating  and  profitable  industry. 

While  I  will  not  attempt  to  treat  the  entire  list  of  Nuts  that  might  be  grown 
in  the  United  States,  I  will  confine  myself  to  those  most  familiar  in  our  markets 
and  that  can  be  produced  at  a  profit. 

As  the  cultivation  of  edible  Nuts  for  commercial  purposes  in  this  country  is 
yet  in  its  infancy,  and  the  literature  on  the  subject  very  limited,  and  as  Nuts, 
like  pomaceous  fruits,  do  not  succeed  equally  well  in  all  sections,  I  have  drawn 
from  the  writings  of  the  best  authorities,  as  I  have  found  them  in  the  magazines 
and  periodicals,  which,  together  with  my  own  observations,  will  give  the  experi- 
ences from  various  sections  of  the  United  Sjtates,  and  may  be  the  better  adapted 
to  the  localities  and  conditions  of  all. 

Very  Respectfully, 

JOHN   R.  PARRY. 
Parry,  N.  J. ,  February,  1897. 


5 26083 


HE  CULTURE  OF  NUT  BEARING  TREES  FOR  PROFIT  IN 
the  United  States,  except  for  timber,  has  until  recently  received 
but  little  attention.  This  is  due  largely  to  the  abundance  of  wild 
nuts,  which  have  partially  supplied  the  market  demand,  but  mainly  from  the 
fact  that  the  trees  have  been  but  little  grown  in  the  nurseries,  and  those  dug 
from  the  forests,  or  where  they  had  come  up  naturally,  having  but  little  or  no 
fibrous  roots,  their  transplanting  has  been  attended  with  much  uncertainty,  and 
the  impression  has  been  formed  that  the  seed  must  be  planted  where  the  tree  is 
intended  to  stand  ;  while  to  the  contrary,  many  of  the  nut  bearing  trees  when 
grown  in  the  nursery  are  well  supplied  with  fibrous  roots  and  can  be  trans- 
planted as  safely  as  an  apple  tree,  and  the  planter  has  the  benefit  of  three  or 
four  years'  growth  in  the  nursery  over  that  of  planting  the  seed,  with  the 
uncertainty  of  their  coming  up  regularly,  and  the  time,  care  and  attention 
required  to  get  them  properly  started. 

For  many  years  there  has  been  some  interest  in  planting  nut  bearing  trees, 
both  for  shade  and  nuts.  And  we  occasionally  find  on  old  farms,  from  which 
the  original  timber  had  been  cut,  the  pioneers  had  spared  the  most  valu- 
able of  the  nut  trees,  consisting  of  Chestnut,  Walnut,  Shellbark  and  Pecan, 
which  in  succeeding  years  have  yielded  abundant  crops  of  toothsome  nuts  that 
have  not  only  gladdened  the  hearts  of  the  younger  generation  in  their  annual 
gatherings  and  helped  to  while  away  the  long  winter  evenings  at  the  farmer's 
home,  but  have  also  proven  a  most  valuable  source  of  revenue  during  seasons 
of  other  crop  failures.  From  these  individual  trees  many  have  been  stimulated 
to  increase  their  planting  and  establish  orchards  of  selected  varieties. 

As  with  fruit,  great  caution  should  be  exercised  in  planting  a  nut  orchard 
until  a  careful  investigation  has  been  made  of  the  species  best  suited  to  soil 


6 .  ;     ;  I      -A:  TREATISE   ON   NUT    CULTURE. 

and  climate,  and  then  select  thrifty  growing,  productive  varieties,  the'fruits  of 
which  are  of  large  size,  attractive  appearance,  good  quality  and  ripening  at  the 
most  desirable  season  to  command  ready  sale  at  best  prices.  A  safe  plan  in 
selecting  the  species  for  planting  will  generally  be  the  productiveness,  health 
and  vigor 'of  the  trees  and  quality  of  nut  of  those  planted  or  growing  natu- 
rally in  the  neighborhood.  And  as  nut  trees  cannot  be  depended  on  to  repro- 
duce themselves  from  seed,  the  only  safe  plan  to  establish  an  orchard  of  any 
desired  variety  is  by  perpetuation  through  the  buds — by  budding  or  grafting  in 
their  various  forms  by  rooted  layers  or  cuttings,  or  by  sucke-rs  from  roots  of 
seedling  trees. 


A   TREATISE   ON   NUT   CULTURE. 


HISTORY  OF  NUT  CULTURE  IN  NORTH  AMERICA. 


As  given  by  H.  E.  Van  Deman,  Ex-Pomologist,   U.  S.  Department  of 

Agriculture. 


E  WILD  NUTS  of  America  were  used  as  food  by  the  aborigines  long 
before  the  white  man  set  foot  on  her  shores*  This  is  proven  by  speci- 
mens found  burie'd  in  the  graves  of  their  dead.  Captain  John  Smith  mentions 
them  in  his  history  of  the  country  as  it  was  in  his  day,  they  being  gathered  by 
the  Indians  and  eaten  both  raw  and  prepared  in  various  ways.  Acorn  "and 
Chestnut  meal  were  common  articles  of  use  in  the  cookery  of  the  ancient  and 
modern  squaws.  To-day  the  western  Indians  use  acorn  meal  made  into  cakes, 
and  a  sort  of  gruel. 

After  the  occupation  of  the  country  by  the  present  races,  the  principal  use 
made  of  nuts  by  them  was  as  a  table  luxury  or  delicacy  eaten  on  festive  occa- 
sions. Here  and  there  a  tree  was  left  to  stand  in  the  fields  when  the  forests 
were  cut  away,  because  of  the  choice  nuts  which  it  produced.  Rarely  were 
nut  trees  planted,  and  they  more  for  ornament  or  shade  than  for  their  fruit. 

The  Persian  Walnut,  European  Chestnut,  and  Hazel  or  Filbert,  and  the 
Almond  were  introduced  in  the  early  settlement  of  the  country,  but  the  culture 
of  all  these  nuts  was  rarely  and  but  feebly  attempted.  This  was  perhaps  largely 
due  to  the  fact  that  the  wild,  native  trees  of  various  kinds  furnished  an  abun- 
dant supply  for  the  limited  demands  for  home  and  market  use.  But  the  increas- 
ing consumption  of  nuts  in  America,  and  the  gradual  destruction  of  the  native 
trees  for  their  timber,  has  induced  a  few  persons  to  begin  their  culture  in 
earnest.  Not  only  is  this  true  of  the  foreign  species,  but  of  the  b.est  of  our 
native  kinds.  Although  there  are  already  many  large  orcfhards  of  nut  trees  of 
several  kinds  in  America,  the  business  may  be  said  to  be  yet  in  its  infancy. 


8  A  TREATISE  ON  NUT  CULTURE. 

At  the  present  time  there  are  large  quantities  of  Chestnuts,  Pecans,  Hick- 
orynuts,  Walnuts,  Chinquapins  and  Hazelnuts  gathered  and  sold  in  the  Eastern 
and  Central  States.  In  the  mountains  of  the  Southwest  the  Indians  gather 
quantities  of  nuts  from  several  species  of  the  Pine.  They  are  usually  roasted 
about  like  Peanuts  and  are  of  very  delicious  flavor.  They  are  on  sale  in  many 
of  the  stores  of  those  regions,  and  I  have  bought  them  of  the  Indians  along 
the  railroads  in  Arizona  and  New  Mexico. 

But  a  large  portion  of  the  nuts  sold  in  our  markets  are  imported  from 
Europe,  and  this  in  the  face  of  the  fact  that  the  most  of  them  might  be  pro- 
duced within  our  own  borders.  According  to  the  reports  of  the  United  States 
government,  for  the  fiscal  year  ending  June  30,  1894,  there  were  imported 
during  that  year  nuts  to  the  value  of  11,463,899.  Over  half  of  this  amount  was 
paid  for  seven  million  four  hundred  and  thirty -six  thousand  seven  hundred  and 
eighty-four  pounds  of  Almonds.  Of  Cocoanuts  there  were  $62,688  worth,  and 
of  all  other  nuts  (which  includes  a  few  other  tropical  kinds,  and  the  Chestnut, 
Persian  Walnut  and  Filbert),  there  were  $631,758  worth.  The  reports  only 
mention  the  Cocoanut  and  Almond  separately.  There  were  exported  nuts  to 
the  amount  of  $125,383  ;  but  as  no  further  details  of  exported  nuts  are  given, 
it  is  only  possible  to  suppose  that  they  were  principally  Pecans,  Persian  Wal- 
nuts, and  probably  a  few  Hickorynuts. 

After  a  careful  inspection  of  the  warmest  parts  of  Florida.and  California,  I 
am  convinced  that  the  cocoanut  wrill  never  be  grown  in  the  United  States  in 
any  considerable  quantities  for  market.  Although  I  saw  trees  in  Florida  bear- 
ing very  well,  the  area  of  their  successful  culture  is  small,  and  the  transporta- 
tion from  the  tropics  is  so  cheap,  that  the  price  will  probably  be  too  low  for 
successful  competition  on  our  part. 

The   Pecan          ^  our  w^  nuts  the  Pecan  is  the  best,  and  is  gathered 
in  larger  quantities  than  any  other.     Its  native  habitat 

is  the  rich  river  and  creek  bottoms  of  the  lower  Mississippi  valley.  Texas  pro- 
duces the  principal  part  of  the  crop  sent  to  market.  In  the  Fall  of  1876  I  saw 
many  thousands  of  bushels  brought  to  market  there  by  the  wagon  load.  In 
some  of  the  cotton-growing  sections  of  that  State,  as  early  as  1871,  it  is  said  that 
the  Pecan  crop  was  worth  five  times  as  much  to  the  people  as  the  cotton  crop 
of  that  year.  One  authority  states  that  in  1880,  in  the  city  of  San  Antonio 
alone,  there  wrere  sold  one  million  two  hundred  and  fifty  thousand  bushels. 
Louisiana,  Mississippi,  Arkansas  and  Missouri  also  produce  very  good  Pecans. 

The  selection  of  the  choicest  wild  varieties  for  planting  seedling  orchards 
has  been  practiced  to  some  extent  for  many  years  past.  I  saw  standing  near 
"  the  old  Jackson  battle-field,"  below  New  Orleans,  two  rows  of  majestic  Pecan 
trees  that  were  said  to  have  some  years  borne  over  two  barrels  per  tree.  I 
judged  them  to  have  been  planted  over  one  hundred  years  ago.  But  it  is  not 


A  TREATISE  ON   NUT   CULTURE.  9 

until  within  the  last  ten  years  that  any  considerable  orchards  have  been  set. 
These  are  principally  in  the  Gulf  States,  where  the  Pecan  succeeds  much  better 
than  farther  North. 

The  only  sure  way  to  propagate  the  varieties  without  degeneration  is  by 
budding  or  grafting,  and  this  is  being  done  by  a  very  few  advanced  growers. 
Named  varieties  are  being  introduced,  which  have  nuts  twice  as  large  as  the 
common  seedlings.  Some  of  them  have  shells  so  thin  as  to  be  crushed  in  the 
bare  hand,  and  with  plump,  sweet  kernels. 

The  Chestnut  ^e  ^estnut  *s  also  highly  esteemed  at  home  and  in 
the  market.  While  the  bulk  of  the  quantity  con- 
sumed by  our  people  is  supposed  to  be  gathered  from  our  forests,  thousands  of 
bushels  are  imported  each  year  from  France,  Italy  and  Spain.  There  are  four 
species  of  the  Chestnut  family  growing  within  our  borders.  The  one  whose 
varieties  are  at  present  most  largely  used  in  orchard  planting  and  in  grafting 
into  sprouts  in  old  clearings  is  the  European  species.  A  few  chance  seedlings 
of  this  species  in  the  Eastern  States  have  for  many  years  proven  hardy  in  tree 
and  abundant  bearers  of  nuts  of  large  size  and  good  quality.  Many  seedlings 
from  these  trees  have  been  grown  and  planted  in  orchards,  but  owing  to  their 
variability,  grafting  is  resorted  to  by  those  who  best  understand  the  business. 
Some  varieties  of  the  Japanese  species  produce  the  largest  of  all  Chestnuts,  but 
they  are  usually  of  inferior  flavor.  I  have  within  the  past  year  seen  some  that 
were  over  six  inches  in  circumference. 

The  wild  native  Chestnut  is  of  sweeter  and  better  flavor  than  all  others,  but 
the  trees  are  not  such  early  or  abundant  bearers,  nor  are  the  nuts  as  large.  The 
most  of  .those  are  of  foreign  parentage.  However,  the  largest  wild  varieties  are 
being  sought  out  and  grafted.  Seedlings  are  also  being  grown,  with  the  hope 
of  getting  kinds  that  will  combine  large  size  with  other  good  qualities. 

The  Chinquapin,  which  is  the  smallest  of  the  Chestnut  family  in  all  respects, 
is  often  found  in  the  Eastern -markets  early  in  the  Fall,  as  it  is  the  first  to  ripen. 

The  Almond  ^e  Almon(l  has  been  planted  all  over  America  for 
many  years,  and  with  high  hopes  of  success;  but  it  is 

now  thoroughly  proven  that  the  edible  varieties  will  not  succeed  east  of  the 
Continental  divide,  except  near  the  Rio  Grande.  In  the  North  they  are  tender, 
and  in  the  South  the  bloom  is  killed  by  Spring  frost,  because  it  conies  out  too 
early.  The  hardy,  hard-shelled  varieties  are  worthless,  because  the  kernels  are 
not  fit  to  eat. 

In  California  there  are  many  very  large  orchards  of  the  Almond  which  pro- 
duce large  and  profitable  crops  almost  every  year.  Yet  the  statistics  of  that 
State  show  the  product  to  be  only  about  one-seventh  of  the  amount  consumed 
by  our  people.  There  is  therefore  abundant  room  for  increased  home  produc- 
tion. 


io  A   TREATISE   ON   NUT   CULTURE. 

Better  varieties  have  been  grown  from  seed  in  California  than  the  common 
kinds  imported  from  Europe,  and  the  nuts  bring  a  high  price  in  market.  The 
outlook  for  the  culture  of  the  Almond  is  very  encouraging  in  portions  of  Cali- 
fornia, Arizona,  Utah  and  Idaho.  It  succeeds  rarely  in  Nevada,  New  Mexico 
and  Southwestern  Texas. 

The   Persian        Nuts  of  the  Persian  Walnut  were  brought  at  an  early 

Walnut  ^ay   from    England   and  the   Continent   of    Europe, 

where   it   had  been   introduced   by   the   Greeks   and 

Romans  long  before  the  Christian  era.  The  Greeks  first  brought  it  from 
Persia,  where  it  originally  grew  wild.  Afterwards  it  escaped  to  the  forests  of 
Southern  Europe.  In  America  it  is  wrongly  called  ' '  English ' '  Walnut  to 
distinguish  it  from  our  own  species.  The  nuts  planted  by  our  forefathers  grew 
and  bore  only  fairly  well  in  some  cases  because  of  lack  of  pollen,  or  the  inop- 
portune time  of  its  production.  This  is  now  the  chief  cause  of  failure  in  many 
cases,  and  can  be  remedied  by  growing  the  right  varieties  contiguously. 

The  tree  is  not  so  hardy  as  those  of  our  native  Walnuts,  but  it  is  growing 
in  the  Atlantic  States  as  far  North  as  Massachusetts.  In  California  large 
orchards  are  set.  One  is  said  to  cover  seven  hundred  acres.  It  is  estimated 
that  the  annual  crop  of  that  State  is  now  fully  two  million  pounds.  Success- 
ful culture  demands  a  moderate  climate,  very  rich,  well  drained  land,  and  a 
steady  supply  of  water,  either  naturally  or  artificially  supplied.  If  the  right 
varieties  are  judiciously  planted,  there  is  no  reason  to  doubt  the  profitable  cul- 
ture of  this  nut  in  the  Atlantic  States  from  New  Jersey  southward. 

The    Hazel  The  Filbert,  or  European  Hazel,  has  been  grown  only 

here  and  there  in  America,  and  in  some  cases  with 

little  success.  The  chief  cause  is  the  blooming,  of  the  staminate  flowers, 
either  too  early  or  too  late  for  the  pistils.  With  some  varieties  there  is  no  such 
trouble,  and  the  bushes  or  small  trees  bear  heavily.  There  is  a  bright  future 
for  the  culture  of  the  best  varieties,  especially  in'  the  Atlantic  States  and  in 
Oregon  and  Washington. 

Our  wild  Hazels  furnish  small  nuts  of  good  flavor,  and  the  best  varieties 
are  now  beginning  to  be  propagated  for  experimental  purposes. 

The  Hickory  Nut  The  little  Shellbark  Hickory  is  a  most  valuable  nut, 
and   is    gathered    and    sold    wherever    grown.     The 

choicest  varieties  are  being  planted  in  a  small  way,  and  occasionally  a  few 
scions  are  grafted  on  stocks  in  the  nursery  or  experimental  grounds. 


A   TREATISE   ON   NUT   CULTURE. 


NUT  CULTURE  FOR  NEW  YORK. 


By  Prof.  H.  E.  Van  Dcman,  before  the  Western  New  York  Horticultural 

Society. 


THE  many  classes  of  fruits  that  may  be  successfully  grown  within  the 
bounds  of  the  Empire  State,  perhaps  there  is  none  that  is  more  neglected 
by  both  market  and  amateur  growers  than  nuts.  For  ages  before  the  country  was 
settled  the  natives  have  gathered  wild  nuts  from  the  forests,  and,  since  the 
\vhite  man  has  taken  possession,  he  has  done  little  so  far  to  improve  upon 
nature's  methods  of  their  culture.  But  there  are  good  reasons  for  being  encour- 
aged to  push  the  culture  of  some  of  the  native  wild  species  and  also  to  plant 
some  of  the  foreign  kinds. 

Chestnuts  ^  tlie  nat*ve  sPecies>  the  common  Chestnut,  Castanea 

dentata,  is  perhaps  most  promising  of  good  results. 

There  are  thousands  of  trees  bearing  nuts  of  more  than  ordinary  value,  standing 
in  open  fields,  that  have  been  left  because  of  this  fact.  Some  of  them  bear  nuts 
of  large  size,  others  are  very  productive,  and  all  are  of  much  better  quality  than 
nearly  all  of  the  foreign  varieties,  although  smaller,  and  hence,  less  popular  in 
market  than  the  latter.  Occasionally,  trees  are  found  which  bloom  abundantly 
but  do  not  bear.  Such  cases  occur  nearly  always  where  the  trees  stand  alone 
and  their  barrenness  is  thought  to  be  attributable  to  the  staminate  and  pistillate 
flowers  not  coming  to  perfection  at  the  same  time,  or  to  the  impotency  of  their- 
pollen;  because,  where  two  or  more  trees  stand  near  each  other,  it  rarely 
occurs. 

Very  little  attention  has  so  far  been  given  to  the  production  of  choice  seed- 
lings or  to  the  propagation  by  grafting  of  the  best  chance  seedling  varieties. 
Both  of  these  methods  could  be  practiced  with  decided  advantage.  There  has 


12  A  TREATISE  ON  NUT  CULTURE. 

been  sufficient  progress  already  made  in  the  way  of  selecting  and  preserving 
from  destruction  by  the  ax,  certain  choice  varieties,  to  furnish  a  fairly  promis- 
ing field  of  labor.  A  few  of  the  best  that  have  come  under  my  personal  notice 
and  that  have  been  deemed  worthy  of  varietal  names  may  be  briefly  mentioned : 

Dulaney,  Excelsior,  Griffin,  Hathaway,  Murrell,  Otto,  and  other  choice 
varieties. 

There  are  rocky  hillsides  and  other  waste  patches  already  covered  with 
young  chestnut  growth,  that,  by  grafting,  might  be  changed  into  groves  of 
these  and  other  choice  varieties.  Old  timber  slashings  that  have  very  young 
growth  would  be  the  best  suited  to  such  treatment. 

European  I?or    Prontable    planting    at    the    present    time,   the 

Chestnut  European  type,  Castanea  sativa,  is  the  best  species  of 

Chestnut,  all  things  considered.     The  trees  of  some 

of  its  varieties  are  somewhat  tender  in  some  sections  of  the  United  States,  but 
numerous  trials  in  New  York  have  proven  that  there  is  little  to  be  feared  from 
this  cause. 

The  nuts  are  large  but  of  inferior  flavor,  compared  with  our  wild  Chestnuts, 
and  some  varieties  have  quite  bitter  skins  covering  the  kernel,  which  must  be 
removed  before  eating.  Much  less  pubescence  is  found  in  the  nuts  than  on 
those  of  our  wild  species.  One  objection  that  many  practical  men  make  to  this 
species  in  nearly  all  its  varieties,  when  worked  on  native  American  stocks, 
is  that  the  union  is  not  perfect  and  that  winds  are  apt  to  break  off  the  grafted 
top.  There  is  considerable  difference  in  this  respect  among  the  varieties; 
advantage  can  be  taken  of  this,  and  only  the  most  successful  kinds  worked 
upon  the  native  stocks,  either  in  the  nursery  or  the  wild  sprouts  in  brush  lands. 

Mr.  H.  M.  Engle,  of  Pennsylvania,  told  me  very  recently  that  he  had  more 
than  forty  acres  of  wild  sprouts  grafted  principally  to  Paragon  and  the  union 
seemed  to  be  good  in  nearly  all  cases.  He  said  that  he  had  many  grafted  trees 
several  inches  in  diameter,  which  were  so  perfectly  healed  at  the  graft  that  no 
evidence  of  the  operation  could  be  seen.  I  have  seen  such  trees  in  several 
places. 

If  scions  of  varieties  of  the  European  typ£  are  set  upon  seedlings  of  the 
same  species,  there  will  be  almost  no  uncongeniality  of  stock  and  scion.  This 
can  easily  be  done. 

There  are  a  gbodly  number  of  well  tested  varieties  that  have  been  so 
well  thought  of  that  they  have  long  ago  been  named  and  are  propagated  in  the 
nurseries  by  grafting  and  budding.  Among  them  are  the  following:  Paragon, 
Numbo,  Ridgely,  Hannum. 

Japanese  ^^e  JaPanese  Chestnut,  Castaneu  Japonica^  has  been 

Chestnut  thought    by    some    to    be   only   a   variation   of    the 

European  type,  but  there  are  sufficient  points  of  dif- 
ference to  warrant  botanists  in  giving  it  a  separate  specific  name.     The  tree  is 


A  TREATISE  ON  NUT  CULTURE.  13 

smaller  and  so  are  the  branches  and  leaves,  but  the  nuts  are  generally  large, 
and  some  of  the  varieties  of  this  Asiatic  species  bear  the  largest  of  all  Chest- 
nuts, although  some  of  them  are  quite  small.  Nearly  all  of  them  are  of  poor 
quality,  and  the  skin  is  bitter,  except  in  a  few  very  rare  cases.  The  nuts  are, 
as  a  rule,  almost  devoid  of  pubescence.  In  point  of  bearing  the  trees  are  very 
precocious  and  productive.  Unlike  the  European  type  the  Japanese  species  of 
Chestnut  usually  succeed  quite  well  worked  upon  our  native  American 
seedlings. 

Mr.  Luther  Burbank,  of  California,  has  been  for  a  long  time  growing 
seedlings  of  this  species  in  the  hope  of  securing  choice  varieties  and  has 
chosen  two  out  of  a  lot  of  about  ten  thousand,  that  he  considered  good  in  all 
respects.  These  are  now  owned  and  being  grafted  extensively  by  two  gentle- 
men in  Connecticut. 

A  few  chance  seedlings,  and  some  as  the  result  of  careful  attempts  to 
originate  good  varieties,  have  been  thought  to  be  worthy  of  varietal  names  and 
propagation  by  grafting.  Some  of  these  are  mentioned  below:  Alpha,  Early 
Reliance,  Giant,  Killen,  Superb. 

The  Hickories      ^  tlle  Hickory  family  there  are  only  two  species  of 
special  importance  as  nut  trees  anywhere  in  America, 

so  far  as  we  now  know  them.  Of  these,  the  Pecan,  Hicoria  Pecan,  is  out  of 
climate  in  New  York,  being  at  home  in  the  Gulf  States  and  rarely  doing  well 
as  a  nut  producing  tree  north  of  Delaware,  Kentucky  and  Kansas.  It  will 
grow  as  far  North  as  Southern  Iowa  and  Massachusetts,  but  does  not  flourish 
in  those  States.  It  is  by  far  the  best  of  all  native  American  nuts  and  already 
enters  largely  into  commerce. 

The  Little  Next  to  the  Pecan  comes  the  Little  Shellbark  Hick- 

S  he  11  bark  or^'  Hiciora  ovata,  both  in  point  of  commercial  im- 

portance and  general  goodness.     It  may  seem  strange 

to  some,  that  there  are  firms  in  Pennsylvania  that  crate  and  ship  kernels 
of  this  nut  to  the  extent  of  twenty-three  tons  to  a  single  season.  Its  range  of 
natural  territory  is  very  large,  extending  from  the  New  England  States  almost 
to  the  Gulf  of  Mexico.  In  most  parts  of  New  York  it  does  well,  as  it  is  found 
wild  in  the  .forests  and  grown  in  many  fields  and  pastures  where  the  trees  have 
been  left  because  of  the  good  qualities  of  their  nuts.  It  might  seem  strange 
that  the  culture  of  this  nut  should  be  urged,  but  the  steadily  increasing 
destruction  of 'the  trees  for  their  timber,  and  the  increasing  value  of  their  nuts, 
would  warn  us  to  preserve  all  that  may  be  practicable  of  the  wild  trees,  and 
plant  new  Hickory  groves.  There  are  many  waste  places  where  little  corners 
or  rocky  hillsides  are  already  covered  with  Hickory  growth  that  might  be 
saved  from  the  axe.  Other  places  not  easily  cultivated  might  be  planted  with 
nuts  of  choice  quality  and  thus  made  profitable.  They  should  be  planted  about 


14  A  TREATISE  ON  NUT  CULTURE. 

four  feet  apart  each  way  and  cultivated  for  a  few  years.  As  the  trees  grow 
they  will  need  thinning  to  twenty-five  or  more  feet  apart,  but  the  wood  will 
abundantly  pay  for  the  labor  and  the  young  trees  will  keep  down  other  growth. 
There  is  a  great  difference  in  the  wild  varieties  of  the  Little  Shellbark  as 
regards  size,  thinness  of  shell,  quality  of  the  kernel  and  its  readiness  to  part 
from  the  shell.  There  have  been  so  few  experiments  with  seedlings,  that  little 
is  known  as  to  the  possibility  of  these  good  characteristics  being  generally 
transferred  to  them.  Grafting  is  the  only  safe  way  according  to  present  knowl- 
edge. 

Within  the  past  few  years  a  number  of  choice  varieties  have  come  under 
my  notice,  and  some  of  them  have  been  named.  No  doubt  there  are  many 
others  equally  good  that  should  be  brought  to  general  knowledge.  A  few  of 
the  named  kinds  will  be  here  mentioned:  Hales,  Learning,  Curtis,  Eliot,  Rice, 
Milford. 

The  Hazels         The  nuts  of  the  genus  Cory  his  are  called  Hazelnuts, 
Filberts  and  Cobnuts  rather  indiscriminately  in  both 

Europe  and  America.  All  but  one  of  these  are  of  a  rather  shrubby  nature,  and 
propagate  naturally  by  suckering. 

American  °^  th*S  num^er>  two  are   natives  of   a  large  part  of 

Hazels  Central  North  America,  and  are  both  found  wild  in 

some  parts  of  New  York.     While  their  nuts  are  not 

so  large  as  those  of  the  European  species,  the  flavor  of  their  kernels  is  good,  and 
the  bushes  are  very  hardy  and  productive.  We  mention  the  Cory  I  us  Ameri- 
cana and  Corylus  Rostrata. 

European  There  has  long  been  considerable  doubt  and  trouble 

Hazels  about  the  proper  classification  of  the  three  European 

species  of  the    Hazel   family,  both   to  botanists  and 

pomologists.  They  are  a  source  of  very  considerable  profit,  chiefly  in  England, 
France,  Italy  and  Spain.  It  is  stated  that  many  thousands  of  tons  of  Filberts 
and  Cobnuts  are  annually  exported  from  the  county  of  Kent,  England,  Most 
varieties  flourish  best  in  a  rather  moist,  cool  and  yet  a  mild  climate. 

In  this  country  they  have  long  been  grown  here  and  there  over  a  wide  area 
but  in  a  very  limited  experimental  way.  One  apparently  serious  obstacle  to 
their  successful  cultivation  here  has  been  their  liability  to  yield  to  the  effects 
of  fungous  diseases.  Experiments  are  now  being  made  in  New  Jersey  and  else- 
where in  the  hope  of  finding  remedies  for  this  evil. 

Another  difficulty  has  been  the  inopportune  time  of  the  blooming  of  their 
staminate  and  pistillate  flowers.  This  can  be  overcome  by  planting  varieties 
near  each  other  that  will  properly  cross-fertilize.  In  Europe  they  sometimes 
cut  branches  from  their  wild  hazel  bushes  that  have  pollen-bearing  catkins,  and 
hang  them  on  the  fruiting  bushes  for  this  purpose. 


A  TREATISE  ON  NUT  CULTURE.  15 

They  are  easily  propagated  by  suckers,  layers  and  cuttings,  and  also  by 
grafting.  Wet,  heavy,  rich  soil  will  stimulate  too  strong  a  growth  of  wood 
and  prevent  fruitfulness.  A  poor  sandy  soil  will  make  the  nuts  small  and 
scarce.  But  a  loose  friable  soil  of  moderate  richness,  and  a  well  underdrained^ 
subsoil,  seem  to  be  well  suited  to  Cobnut  and  Filbert  culture.  We  believe  that 
all  the  conditions  suitable  to  their  culture  will  yet  be  found  in  parts  of  New 
York. 

Cobnut  Corylus  Avellana,  is  a  species  which  is  very  common 

in   Europe.     In  England  its  varieties  are  commonly 

called  Cobnuts.  Its  habit  is  bushy,  sometimes  inclined  to  be  tree-like  and 
suckers  freely  at  the  base.  The  husk  is  two-parted,  short  and  reflexed  at  matu- 
rity. The  nuts  are  medium  size,  round  or  compressed  and  nearly  always  thin- 
shelled.  There  are  several  named  varieties,  of  which  the  following  are  consid- 
ered the  best:  Bond,  Cosford,  Downton  Square  and  Pearson. 

Filbert  ^lie   nuts  °^  the   varieties  °f   C-  Tubulosa  are  com- 

monly   called    Filberts.       The    habit    of    growth    is 

stronger  than  that  of  the  Cobnuts,  being  upright  and  with  heavy  branches, 
but  suckers  freely  when  not  pruned  into  the  shape  of  a  small  tree  with  a  single 
stem.  The  husk  is  single-lobed,  longer  than  the  nut,  and  often  contracted  just 
above  the  nut.  The  nuts  are  elongated  in  shape,  have  thick  shells,  and  the 
kernels  are  very  richly  flavored.  There  are  a  number  of  named  varieties  of 
excellent  quality,  from  which  the  following  are  selected:  Frizzled,  Lambert, 
Purple,  Red,  White. 

The  Walnuts       ^  our  nat^ve  American  Walnuts,  there  are  none  which 
at  present  seem  to  afford  much  opportunity  for  their 

profitable  culture  as  nut  bearing  trees.  Possibly  the  butternut,  Juglans  Cin- 
erea,  may  yet  develop  varieties  with  shells  thin  enough,  and  meats  large 
enough  and  of  the  right  shape,  to  be  easily  extracted;  but,  as  a  rule,  the  shell 
holds  the  kernel  too  firmly  in  its  crevices.  The  flavor  is  very  rich  and  deli- 
cious. Crossing  with  other  species  may  make  new  creations  of  peculiar  value 
in  all  respects.  That  the  tree  is  hardy  in  New  York,  we  all  know.  It  loves 
well  drained  upland  slopes,  and  good  deep  soil. 

Persian  The  sPecie9  °f  the  genus  Juglans,  which,  up.  to  this 

Walnut  date,  has  been  almost  solely  cultivated,  is  the  Persian 

Walnut,  Juglans  regia,  which   in  America  has  been 

improperly  called  English  Walnut,  because  it  was  perhaps  first  brought  to  this 
country  from  England.  It  is  a  native  of  Asia,  and  was  brought  from  Persia  to 
Europe  by  the  Greeks,  who  called  it  "  Persian  nut,"  and  "  Royal  nut."  The 
Romans  having  obtained  it  from  the  Greeks,  called  it  "  Juglans,"  which'  liter- 
ally means  "  Jupiter's  Acorn  "  or  "  nut  of  the  gods."  Wherever  the  Romans 
2 


16  A  TREATISE  ON  .NUT  CULTURE. 

made  conquests  and  established  colonies  they  planted  these  nuts,  and  it  was 
thus  that -the  species  was  taken  to  England,  where  the  Anglo-Saxons  gave  it 
the  name  "  walnut,"  which  means  "  foreign  nut." 

It  is  the  best  of  all  the  family,  but  unfortunately  in  a  large  part  of  North 
America  it  is  liable  to  injury  by  cold  winters.  In  New  York  it  is  grown  with 
difficulty  and  can  scarcely  be  said  to  be  successful.  However,  it  may  be  wise 
to  give  it  further  trial  in  protected  places. 

As  with  other  nut  trees,  there  has  been  much  trouble  with  the  untimely 
blooming  of  the  flowers  of  the  two  sexes,  or  a  partial  or  entire  lack  of  those 
producing  pollen.  Some  varieties  bloom  so  early  as  to  be  caught  by  frost. 
There  are  many  named  kinds  of  marked  excellence,  which  have  long  been 
grown  in  France,  and  to  some  extent  in  other  countries.  If  any  attempt  to 
cultivate  this  nut  in  New  York  the  following  varieties  give  promise  of  doing 
the  best:  Chaberts,  Franquette,  Mayette,  Praeparturiens  and  Serotina. 

Asiatic  There  are  three  species  in  this  country,  recently  intro- 

WalflUtS  duced  direct  from  Asia,  that   are  worthy  of  general 

trial  in  New  York.    They  all  seem  to  be  hardy,  thrifty 
and  productive.     Juglans  Seiboldiana,  J.  Cordiformis,  J.  Mandchurica. 

•     Hints  On  There  is  no  doubt  that  nut  trees  are  hard  to  graft  and 

Grafting  and        ^ud,  or'  at  least>  tllat  tne  proper  methods  are  not  well 

Budding"  Nut        understood.     Few  persons  have  succeeded  quite  well, 

Trees  anc^  so  ^ar  as  *s  known,  this  success  is  attributable  to 

.  having  practiced  upon  the  following  principles.         , 

Evaporation  of  the  sap  or  scion  or  bud  should  be  prevented  until  the  union 
has  taken  place  with  the  stock.  To  accomplish  this,  it  is  best  to  hold  back  the 
scions  by  securely  wrapping  them  in  moss  or  other  soft  material  and  placing 
the  package  in  a  damp  refrigerator  or  in  the  sawdust  of  an  ice-house  until  the 
circulation  of  the  sap  in  the  stock  has  become  active.  Then,  graft  just  under 
the  ground  and  bank  up  with  moist  earth  nearly  to  the  top  of  the  scion.  All 
the  work  should  be  most  carefully  done.  Waxing  is  not  necessary  in  under- 
ground grafting,  but  in  top  grafting  special  care  should  be  given  to  covering 
the  wound  thoroughly. 

A  very  important  point  in  preparing  the  scion  for  cleft  grafting  is,  that  the 
wedge  should  be  so  made  that  the  pith  is  all  on  one  side  and  not  in  the  center 
of  the  wedge,  as  it  usually  is,  for  the  large  pith  of  nut  trees  will  otherwise 
cause  the  scion  to  be  fragile. 

Ring-budding  is  much  better  than  shield-budding  for  nut  trees.  In  any 
style  of  budding  the  wrapping  should  be  thoroughly  done. 

The  Pecan  and  other  Hickories  will  grow  when  grafted  on  each  other. 
The  European  Chestnuts  do  best  when  grafted  on  seedlings  of  their  own  type. 
The  same  is  true  of  the  American  species;  but  the  Japanese  kinds  seem  to  do 
very  well  worked  on  our  native  stocks. 


• 

A  TREATISE  ON  NUT  CULTURE.  18 


A  PLEA  FOR  NUT  TREES. 


By  A.  S.  Fuller,  in  American  Agriculturist. 


'TlT  SEEMS  to  be  one  of  the  weaknesses  of  mankind  to  cling  to  old  ideas, 
**  and  even  venerate  the  acts  of  ancestors,  whether  they  were  wise  or 

otherwise.  Because  the  first  white  men  who  settled  in  the  New  England 
States  made  much  of  the  American  elm,  planting  it  almost  everywhere  to  the 
exclusion  of  better  and  more  valuable  trees,  or  because  the  Holland  Dutch,  in 
the  settlement  of  Manhattan  and  I/ong  Island,  saw  fit  to  import  Dutch  cork  -bark 
elm  and  European  lindens,  planting  these  about  their  grounds  and  along  the 
roadsides,  it  does  not  follow  that  we  should  perpetuate  their  practices  centuries 
later,  as  is  now  being  done  in  many  localities.  In  Europe  this  clinging  to 
ancestral  ideas  and  practices  is  just  as  much  a  trait  of  the  people  as  it  is  in  this 
country,  but  fortunately,  some  wise  man  of  ancient  times  discovered  that  a 
tree  might  be  both  useful  and  ornamental,  and,  with  the  two  combined,  the 
planter  would  be  doubly  blessed. 

When  or  by  whom  the  Chestnut  and  Walnut  were  first  introduced  into 
Southern  and  Central  Europe  is  n«w  unknown,  but  it  was  very  early  discov- 
ered that  they  were  beautiful  and  easily  grown  trees,  yielding  an  immense 
amount  of  excellent  and  nutritious  food  for  both  man  and  beast.  The  fashion 
or  custom  once  established  among  the  people,  the  propagation  and  planting  of 
these  trees  became  general,  and  has  continued  uninterruptedly  in  several 
European  countries  for  more  than  two  thousand  years.  They  are  planted 
along  the  highways,  in  parks  and  forests,  and  for  memorial  trees  for  births  and 
marriages  —  in  fact,  to  set  out  a  nut  tree  is  considered  an  act  commendable  alike 
in  prince  and  peasant.  The  result  of  this  custom  is  to  be  seen  in  the  annual 
crop  of  over  thirty  millions  of  bushels  of  Chestnuts  alone,  gathered  in 


i8  A  TREATISE   ON   NUT   CULTURE. 

France  and  Italy,  and  probably  nearly  or  quite  as  many  Walnuts.  Hundreds 
of  thousands  of  bushels  of  these  nuts  are  exported,  and  we  are  pleased  to 
obtain  a  share  and  pay  a  high  price  for  them,  although  these  nut  trees  will 
grow  here  as  freely,  and  bear  as  abundantly,  as  in  any  country  of  Europe. 
They  may  not  thrive  in  our  extreme  Northern  border  States,  but  they  certainly 
do  in  many  of  the  Northern,  and  all  through  the  Middle  or  Southern  States. 

But  it  is  not  necessary  to  go  to  Europe  or  Asia  for  valuable  nut-bearing 
trees,  for  our  forests  are  full  of  them,  and  we  have  several  native  species 
worthy  of  extended  cultivation.  Our  native  Chestnut  is  superior  to  the 
foreign  in  flavor,  although  not  as  large,  consequently  does  not  command  as 
high  a  price  in  the  market,  but  it  is  becoming  more  and  more  valuable  as  the 
demand  increases,  and  the  supply  decreases  with  the  destruction  of  our  original 
forests.  The  same  is  true  of  the  Shellbark,  Hickory  and  the  Pecan  nut,  and  all 
three  should  have  long  since  been  extensively  planted  as  roadside  trees  in 
place  of  the  hundreds  of  worthless  varieties  and  species  to  be  seen  in  such 
positions  in  all  the  thickly  settled  parts  of  our  country.  Of  course  where  the 
European  or  Asiatic  Walnut  will  thrive,  and  the  larger  varieties  of  the 
foreign  Chestnut,  we  would  give  them  a  prominent  position — not  because  they 
are  more  ornamental  than  the  native  kinds,  but  their  nuts  command  a  better 
price,  and  this  is  an  incentive  for  plantirig  and  future  care  not  to  be  ignored  in 
any  community  nor  under  any  circumstances. 

It  may  take  a  little  more  time  to  secure  a  crop  of  nuts  than  of  the  ordinary 
kind  of  farm  crops,  but  a  nut  tree,  when  large  enough  to  yield  from  five  to  ten 
dollars'  worth  of  nuts  annually,  will  not  occupy  any  more  land  than  is  required 
to  produce  a  dollar's  worth  of  wheat,  or  other  kind  of  grain.  In  addition  to 
this  there  is  no  annual  plowing  and  seeding  to  be  done  for  each  ensuing  crop, 
for  when  a  nut  tree  is  once  established  it  is  good  for  a  hundred  years  or  more, 
increasing  in  value  and  productiveness  with  age,  and  when,  finally,  its  useful- 
ness ends  as  a  producer  of  food,  its  wood  is  wTorth  as  much  as  that  of  any  of  our 
purely  ornamental  trees.  If  our  farmers  and  others,  who  were  planting  shade 
trees  twenty -five  and  fifty  years  ago,  had  thought  of  this  and  put  the  idea  to  a 
practical  test,  the  roadside  trees  alone  would,  to-day,  yield  many  millions  of 
dollars'  worth  of  nuts,  which  we  are  compelfed  to  obtain  elsewhere. 

Taking  this  view  of  the  subject,  I  ask,  in  all  sincerity,  if  it  is  not  about 
time  that  a  change  was  made  in  the  kind  of  trees  generally  planted  along  our 
highways  ?  Our  ancestors  in  this  country  may  have  been  very  careless  and 
unwise  in  the  selection  of  the  kinds  of  trees  planted  for  such  purposes,  and, 
however  much  we  may  regret  it,  we  should  strive  to  remedy  defects,  keeping  in 
mind  that  posterity  will  also  have  something  to  say  about  our  plantings. 


A  TREATISE  ON  NUT  CULTURE.  19 

Mr.  A.  S.  Fuller  also  says: 

And  further  to  show  the  extent  to  which  they  are  imported  to  this  country. 
Of  Almonds,  not  shelled,  and  on  which  there  is.  a  protective  duty  of  three  cents 
per  pound,  we  imported  from  1890  to  the  close  of  1893,  twelve  million  four  hun- 
dred and  forty-three  thousand  eight  hundred  and  ninety-five  pounds,  valued  at 
$1,100,477.65;  of  Almonds,  shelled,  on  which  there  is  now  a  duty  of  five  cents, 
we  imported  one  million  three  hundred  and  twenty-six  thousand  six  hundred 
and  thirty-three  pounds,  The  total  value  of  both  kinds  for  the  four  years 
amounted  to  $1,716,277.32. 

Of  Filberts  and  Walnuts,  not  shelled,  and  with  a  duty  of  two  cents  per 
pound,  we  imported  during  the  same  years  from  eleven  to  fifteen  million  pounds 
annually,  or  a  total  for  the  four  years  of  fifty-four  millions  five  hundred  and 
twenty-six  thousand  one  hundred  and  eighty-one  pounds,  and  in  addition  about 
two  million  pounds  of  the  shelled  kernels,  on  which  the  duty  was  six  cents 
(now  four)  per  pound.  The  total  value  of  these  importations  amounted  to 
$3,176,085.34.  Under  the  head  of  "miscellaneous  nuts,"  or  all  other  shelled 
and  unshelled,  "not  specially  provided  for,"  which  probably  includes  Chest- 
nuts, there  were  imported  during  the  period  named,  six  million  four  hundred 
and  forty-two  thousand  nine  hundred  and  eight  pounds,  valued  at  $235,976.05. 
The  total  for  all  kinds  of  edible  nuts  imported  was  $7,124,575.82.  These  figures 
are  sufficient  to  prove  that  we  are  neglecting  an  opportunity  to  largely  engage 
in  and  extend  a  most  important  and  profitable  industry. 


A  TREATISE  ON  NUT  CUI/TURE. 


WILD  ^CULTIVATED  NUTS. 

*  *  * 

From  Southern  Cultivator  and  Dixie  Farmer. 

*  *  * 

E  DIVISION  OF  POMOLOGY,  Department  of  Agriculture,  will  soon 
issue  a  bulletin  upon  the  Wild  and  Cultivated  Nuts  of  the  United 
States. 

In  Central  California,  on  well  drained  level  lands,  orchardists  report  cheer- 
ing results  with  the  hard  and  soft  shell  Almond.  It  is  not  an  unusual  thing  to 
nd  in  that  section  plantations  of  from  two  thousand  to  five  thousand  of  these 
trees.  The  culture  is  much  the  same  as  for  the  peach. 

The  Madeira  nut  is  cultivated  in  orchards  of  from  one  hundred  to  fifteen 
hundred  trees  throughout  the  southern  portion  of  California  in  proximity  to 
the  coast.  By  careful  selection  of  seed  and  improved  culture,  seconded  by  a 
happy  "  sport  "  in  nature,  the  growers  of  California  have  secured  a  very  relia- 
ble "paper  shell  "  variety  of  this  nut.  Reports  of  this  "  Improved  "  Madeira 
concur  that  it  will  bear  in  that  locality  at  from  five  to  seven  years  of  age,  that 
it  has  a  very  thin  shell,  and  in  kernel  it  surpasses  the  mother  nut. 

The  Madeira  is  also  reported  from  most  of  the  States  as  among  the  collec- 
tion of  nut-trees  grown  by  planting;  its  territory  extends  not  quite  so  far  south 
as  the  Pecan,  nor  so  far  north  as  the  Shag-bark  Hickory.  On  Staten  Island, 
New  York,  the  Madeira  nut  is  marketed  green  for  pickling  and  for  catsup. 

The  Pecan  is  grown  in  orchards  and  in  groves  in  the  South  Central  and 
South  Western  States.  By  selection  and  culture  there  are  now  produced  some 
very  large  soft-shell,  superior  nuts  of  this  kind.  While  there  are  more  Pecans 
grown  in  the  native  forests  of  the  territory  mentioned  than  in  orchards,  yet 
grove  culture  of  this  nut  is  profitable  there,  and  promises  an  increased  yield  of 
larger  and  better  nuts.  The  Pecan  is  very  generally  reported  as  far  north  as- 
New  York  and  west  to  the  Missouri  river. 


A  TREATISE   ON   NUT   CULTURE.  21 

As  thorough  and  careful  culture  of  this  nut  has  not  been  reported  by  its 
propagators  as  is  reported  for  the  Almond  and  Madeira  by  their  propagators, 
yet  the  nut  shows  decided  improvement  under  the  care  and  the  attention 
given  it. 

The  Shag-bark  Hickory  is  not  receiving  any  orchard  culture,  yet  it  is 
among  the  collection  of  nut  trees,  and  from  the  native  forests  there  are  now  to 
be  had  some  very  large,  thin-shelled  nuts  of  superior  quality. 

The  Chestnut  of  sweetest  flavor  is  the  wild  nut  of  the  American  forests. 
Selections  of  the  largest  and  best  of  these  are  reported  from  many  localities,  of 
which  not  a  few  have  been  planted  by  amateurs.  The  larger  nuts  of  Japan 
and  Italy,  having  less  flavor,  are  more  in  cultivation  than  the  American  varie- 
ties, yet  when  the  American  Chestnut  shall  have  received  the  care  and  culture 
which  have  been  given  some  other  nuts,  it  is  safe  to  anticipate  a  corresponding 
hastening  of  maturity,  and  improvements  of  size,  etc. 

This  nut  may  be  best  prepared  for  market  by  bathing  in  scalding  water  as 
soon  as  gathered,  and  thoroughly  drying  till  all  surplus  moisture  is  gone,  so 
that  moulding  is  avoided.  The  method  is  to  place  say  a  bushel  of  nuts  in  an 
ordinary  wash  tub  and  on  these  pour  water  boiling  hot,  in  quantity  sufficient  to 
just  cover  the  nuts  an  inch  or  two;  the  wormy  nuts  will  float  on  the  surface 
and  are  removed;  in  about  ten  or  fifteen  minutes  the  water  will  have  cooled 
enough  to  allow  the  nuts  to  be  removed  by  the  hands;  at  this  stage  of  the  pro- 
cess the  good  of  scalding  has  been  accomplished  (the  eggs  and  larva  of  all 
insects  have  been  destroyed,  and  the  condition  of  the  "  meat  "  of  the  nut  has 
been  so  changed  that  it  will  not  become  flinty  hard  in  the  further  curing  for 
winter  use.  Yet  in  this  condition  the  nut  is  in  no  wise  a  "  boiled  Chestnut.") 
The  water  is  drained  off  and  the  nuts  being  placed  in  sacks,  in  such  quantity 
as  will  allow  their  loose  spreading  at  about  two  inches  thick,  the  sacks  are 
frequently  turned  and  shaken  up  as  they  lay  spread  in  the  sun  or  dry  house. 
When  surplus  moisture  is  driven  off,  so  that  risk  of  moulding  is  avoided,  the 
nuts  may  be  packed  in  barrels  or  otherwise  stored  for  winter.  It  will  be  found 
that  such  nuts  are  quite  tender,  retaining  for  a  long  period  much  of  the  quali- 
ties that  make  them  so  acceptable  in  the  fall.  Of  course,  nuts  that  have  been 
scalded  will  not  germinate. 

Nuts  that  have  been  selected  for  planting,  and  no  nuts  of  any  kind  should 
be  planted  that  have  not  been  selected  for  superiority  of  size,  flavor  or  thin- 
ness of  shell,  are  best  cared  for  by  planting  in  the  fall  in  boxes  of  soil;  their 
conditions  of  depth  in  the  soil,  and  moisture  from  mulch,  etc.,  to  be  as  close  a 
pattern  of  nature  in  the  forests  as  possible,  the  object  of  the  box  being  to 
faciliate  the  record  kept  and  to  prevent  mice  and  moles  from  disturbing  the 
nuts  till  the  tap  root  has  started  growth  in  the  spring.  These  boxes  of  imbed- 
ded nuts  are  settled  in  some  protected  spot  of  earth  where  pigs,  squirrels, 


22  A  TREATISE  ON  NUT  CULTURE. 

chickens  and  the  like  cannot  get  at  them.  The  ground  within  the  box  being 
about  on  a  level  with  the  ground  within  the  sunken  box,  say  about  two  inches 
below  the  top  of  the  box.  In  the  spring  these  nuts,  then  bursting  open  with 
the  growing  germ,  are  transplanted  to  the  nursery  row  or  spot  of  ground  where 
it  is  intended  the  tree  shall  grow. 

The  Black  Walnut  is  reported  wild  over  a  broader  territory  than  any  other 
nut.  In  the  early  history  of  the  country  the  trees  of  this  nut  formed  large 
forests,  especially  in  Southern  Michigan  and  on  the  south  side  of  the  Ohio 
river.  Of  especially  thin-shelled  or  extra  flavored  nuts  of  this  kind  there  are 
very  few  reports,  yet  there  are  some  reports  of  nuts  superior  to  the  average. 
The  peculiar  flavor  of  the  Black  Walnut  seems  to  be  less  popular  than  the 
flavors  of  other  nuts,  and  in  this  perhaps  may  be  sought  the  reason  why  this 
once-abundant  nut  has  offered  so  few  selections  for  general  culture. 

A  cheap  and  efficient  method  of  cleaning  the  "  hull"  from  the  nut  is:  hav- 
ing placed  the  nuts,  after  gathering,  upon  grass  in  the  shade  of  some  tree  or 
building  for  about  ten  days,  till  the  "  hull  "  turns  dark  and  softens,  then  run 
the  nuts  through  an  ordinary  corn-sheller  and  pick,  by  hand,  the  nuts  from 
among  hulls  torn  off  by  the  sheller;  place  the  nuts  on  shed  or  screen  to 
thoroughly  dry,  away  from  any  chance  for  sand  to  become  imbedded  in  the 
rough  shell  of  the  nut.  Only  when  thoroughly  dried  in  a  cool  atmosphere 
are  these  nuts  best.  When  stored  for  winter  either  in  bags  or  barrels  they 
should  be  kept  away  from  heated  rooms  else  the  oil  of  the  nut  will  become 
rancid  and  unpalatable. 

The  Butternut  is  worthy  of  more  attention  than  it  has  generally  received. 
There  is  but  one  report  received  by  the  Pomologist  of  a  superior  nut  of  this 
kind;  possibly  other  people  may  become  interested  to  watch  for  what  may  be 
growing  wild  in  their  neighborhoods,  and  the  future  may  find  culture  and  care 
developing  this  nut  for  a  broader  market. 

Aside  from  its  value  as  a  nut  for  the  use  of  the  confectioner  or  for  winter 
cheer,  it  is  capable  of  being  wrought  into  very  unique  ornaments. 

With  a  very  fine  saw,  cut  across  the  nut  into  sections  of  about  a  quarter  of 
an  inch  thick  and  it  will  be  found  that  each  section  will  present  two  very  per- 
fect heart-shaped  and  two  diamond-shaped  figures,  from  which  the  operator 
removes  the  particle  of  "  nut-meat."  On  fine  sand  paper  the  two  sides  of  the 
section  are  brought  to  a  high  polish,  and  the  heaAs  and  diamonds  may  be 
filled  with  different  colored  wax  and  the  whole  again  polished  on  a  stone.  A 
pin  secured  to  the  back  will  serve  to.attach  it  to  the  dress  as  an-  ornament  of 
no  mean  pretentions,  but  cheap. 

In  curing  this  nut,  care  should  be  taken,  as  with  the  Black  Walnut,  that  no 
sand  gets  into  the  rough  shell;  a  grain  of  sand  thus  lodged  in  the  curing  is  apt 
to  find  its  way  among  the  kernels  under  the  teeth  of  some  unfortunate  eater. 


A  TREATISE  ON  NUT  CULTURE.  23 

Carelessness  in  this  particular  has  played  its  part  in  keeping  these  nuts  from 
deserved  popularity. 

The  Hazel  nuts  present  some  very  large  thinner  shelled  specimens  of  good 
flavor.  Culture  would  probably  so  improve  these  as  to  make  of  this  a  formid- 
able competitor  of  the  Filbert,  which,  so  far  as  the  reports  show,  has  not  been 
satisfactorily  grown  in  this  country. 

Of  the  Chinque,  the  reports  and  specimens  received  indicate  a  field  for 
observation  and  culture  that  we  may  expect  to  remain  but  little  longer  unoccu- 
pied. 

These  nuts  are  broadly  scattered  over  the  country,  growing  invariably,  so 
far  as  the  report  shows,  without  cultivation;  they  are  best  cured  for  market  the 
same  as  the  Chestnut,  of  which-  they  are  a  dwarf  species. 

The  Pinon,  or  Pine  nut  of  Northern  California,  is  quite  unknown  to  the 
people  east  of  the  Mississippi  river.  This  nut  is  marktable  in  immense  quan- 
tities in  the  cities  of  the  Pacific,  where  it  is  popular. 

The  Beechnut  is  larger  and  sweeter  in  the  North  and  East  than  in  warmer 
Central  or  Southern  States.  It  is  popular,  and  in  places  fashionable  on  hotel 
tables. 


24  A   TREATISE  ON  NUT  CULTURE. 


NUT  CULTURE. 

*^>      x^      .^O 

By  Correspondent  to  Greenes  Fruit  Grower. 


E  DEPARTMENT  OF  AGRICULTURE  will  soon  issue  a  report  on 
the  wonderful  progress  of  nut  culture  in  the  United  States.  It  is  an 
entirely  new  industry.  Ten  years  ago  nobody  ever  thought  of  such  a  thing  as 
cultivating  nuts  in  this  country.  It  seemed  natural  that  they  should  grow 
wild  and  not  otherwise.  At  present  nut  trees  of  many  kinds  are  being  grown 
and  grafted  in  nurseries.  Orchards  of  them  have  been  set  out  in  several  States, 
and  there  is  every  prospect  that  by  the  time  another  decade  has  passed  nuts 
will  be  plentiful  in  the  market  of  varieties  as  superior  to  those  now  eaten  as 
cultivated  fruits  are  ordinarily  better  than  wild  ones. 

At  the  show  of  the  National  Pomological  Association,  in  Washington,  the 
other  day,  nothing  excited  so  much  attention  as  a  plate  containing  four  huge 
open  chestnut  burrs.  In  each  burr  were  revealed  three  or  four  gigantic  nuts, 
as  big  as  the  French  '  '  Marrons.  '  '  They  were  in  fact  obtained  by  a  Pennsyl- 
vania grower  by  a  graft  of  the  imported  Marron  Chestnut  on  a  native  tree.  In 
Japan  grow  the  largest  Chestnuts  in  the  world.  They  are  twice  as  big  as  the 
Marrons.  Seeds  of  them  have  been  brought  to  this  country  and  propagated 
very  successfully.  Unfortunately,  neither  the  Japanese  nut  nor  the  Marron  is 
equal  in  quality  to  the  Chestnut  of  the  United  States;  but  it  is  believed  that 
eventually  Chestnuts  can  be  obtained  by  crossing  the  strains  which  will  have 
the  size  of  the  Japanese  and  the  flavor  of  the  American.  It  is  all  a  matter  of 
grafting,  and  the  nurserymen  are  pursuing  the  object  in  view  most  anxiously. 
There  are  already  a  number  of  growers  in  Pennsylvania,  Delaware  and  New 
Jersey,  who  have  orchards  of  trees  in  bearing. 

How  much  can  be  accomplished  by  introducing  foreign  strains  of  Chest- 


A  TREATISE  ON  NUT  CULTURE.  25 

nuts  no  one  can  tell  as  yet,  but  there  are  native  varieties  which  afford  promises 
sufficiently  certain  and  flattering.  Some  of  these,  found  in  Tennessee,  Penn- 
sylvania and  the  mountains  of  Virginia,  are  nearly  as  big  as  horse  chestnuts, 
and  have  a  most  delicious  flavor.  Grafts  from  the  trees  bearing  them  produce 
admirable  results.  It  must  be  understood  that  grafts  do  not  improve  varieties, 
merely  maintaining  them,  so  that  the  planter  is  able  to  gradually  better  his 
stock  by  selecting  those  trees  which  bring  forth  the  best  fruit.  Perhaps  the 
time  may  arrive  when  Chestnuts  will  contribute  importantly  to  the  food  supply 
of  the  United  States,  as  they  do  now  in  Europe.  There  are  many  ways  of  using 
them  in  cookery,  and  a  number  of  recipes  will  be  included  in  the  government 
report  above  referred  to.  They  are  made  into  soup,  prepared  as  a  pudding, 
employed  as  a  stuffing  for  birds,  boiled  and  dipped  in  syrup  for  a  conserve  and 
utilized  in  several  other  fashions.  Now  and  then  a  Chestnut  twig  is  found 
which  has  a  succession  of  burrs  all  along  it  instead  of  the  usual  two  or  three 
that  dangle  together.  The  Department  of  Agriculture  would  be  very  much 
obliged  to  any  one  who  will  send  to  it  such  a  freak.  It  means  simply  that  all 
of  the  female  blossoms  along  the  ' '  spike  ' '  that  bears  the  burrs  have  been  fer- 
tilized by  the  pollen.  Ordinarily  only  two  or  three  of  -them  are  so  fertilized. 
If  some  grafts  of  the  unusual  growth  described  can  be  secured,  possibly  the 
producing  power  of  Chestnut  trees  may  be  multiplied. 

Much  is  also  being  done  in  the  cultivation  of  Hickory  nuts.  Nurserymen 
are  planting  and  grafting  the  young  trees,  which  they  sell  to  growers.  No 
orchards  are  as  yet  in  bearing,  but  there  are  wild  groves  of  fine  varieties  in 
Ohio,  which  are  regularly  harvested.  There  are  Shagbarks  in  Iowa,  of  large 
size,  which  have  such  thin  shells  that  they  can  readily  be  cracked -by  grasping 
two  together  in  the  hand.  From  such  stock,  grafts  are  taken  by  the  growers, 
and  the  process  of  progressive  selection  will  doubtless  develop  some  very 
remarkable  results  in  the  course  of  a  few  years.  Stories  have  reached  the 
division  of  pomology  of  Hickory  nuts  in  the  Wabash  valley  as  big  as  one's 
two  fists.  Much  anxiety  was  felt  to  secure  some  of  them,  but  it  was  finally 
learned  that  this  estimate  of  size  included  the  husks,  the  kernels  being  small 
and  almost  worthless. 

Ohio  is  a  remarkable  State  for  nuts.  A  new  kind  of  Black  Walnut  has 
been  discovered  out  there,  which  is  probably  destined  to  be  highly  prized  in 
the  future.  By  a  freak  of  nature  one-half  of  its  shell  is  not  developed,  nor  the 
kernel  on  that  side,  the  result  being  a  pear-shaped  nut  filled  with  a  single  meat 
somewhat  the  shape  of  a  peanut,  though  bigger.  The  important  objection  to 
ordinary  Black  Walnuts  is  that  they  are  divided  in  the  middle  by  a  wall  or 
shell  so  constructed  that  it  is  almost  impossible  to  get  the  kernel  out  whole. 
This  freak  variety  has  only  to  be  cracked  to  yield  the  meat  entire.  It  is  to  be 
cultivated  and  may  be  expected  to  appear  on  the  market  by  the  time  the  pres- 
ent generation  of  babies  is  grown  up. 


26  A  TREATISE  ON  NUT  CULTURE. 

A  new  and  very  extraordinary  species  of  Hazel  nut  has  been  discovered  in 
the  State  of  Washington.  Instead  of  being  the  fruit  of  a  dwarf  tree  not  six 
feet  high,  it  grows  upon  a  giant  tree  sixty  feet  in  height.  However,  because 
the  tree  stem  is  only  six  inches  in  diameter,  it  cannot  stand  upright.  Instead, 
it  bends  over  not  far  from  the  ground,  touches  the  earth,  rises  again,  comes 
down  to  the  ground  once  more,  and  so  on  for  several  snaky  curves.  Its 
branches  bear  Hazel  nuts  by  twins.  In  every  pod  two  nuts  are  found  instead 
of  the  usual  one.  This  is  a  variety  well  worth  cultivating,  and  experiments 
are  already  being  made  with  grafts  from  it. 

Incidentally  to  this  beginning  of  nut  cultivation,  varieties  are  being  dis- 
tinguished and  designated  by  name.  A  few  years  hence  one  will  not  look  in 
the  market  merely  for  Chestnuts  or  Hickory  nuts,  but  for  certain  choice  kinds. 
Already  no  less  than  fifty  varieties  of  Pecans  have  been  named.  Of  these  last 
many  plantations  are  in  bearing  and  hundreds  more  have  been  set  out  in  the 
Gulf  States.  Their  stock  has  been  obtained  by  grafts  from  wild  trees  in  Texas 
and  Mississippi,  the  fruit  of  which  is  paper-shelled,  so  as  to  be  readily  cracked 
between  the  fingers,  and  five  or  six  times  as  big  as  ordinary  pecans. 

Great  success  is  being  made  with  the  cultivation  of  English  Walnuts  in 
California.  It  is  believed  that  they  can  be  produced  profitably  in  the  Eastern 
States  as  soon  as  more  experience  is  had  in  the  fertilizing  of  the  flowers.  This 
is  always  a  great  difficulty,  and  it  has  been  found  on  the  Pacific  coast  that  a 
very  effective  remedy  for  it  is  to  plant  among  the  trees  Black  Walnuts,  or  even 
the  common  Butternuts.  They  are  all  cousins  and  the  plentiful  pollen  of  the 
Butternut  or  Black  Walnut  trees  fertilizes  the  blossoms  of  the  English  Wal- 
nuts, which  would  not  otherwise  be  impregnated.  Before  very  long  this 
country  will  be  shipping  English  Walnuts  abroad,  and  the  same  is  likely  to  be 
the  case  with  Almonds.  Of  the  latter  very  big  crops  are  now  produced  in 
California  and  Arizona. 


A  TREATISE  ON  NUT   CULTURE.  27 


A  BAG  OF  NUTS,  WHENCE  THEY  COME. 

TIMELY  TALK  ON  THE  NUT-PRODUCING  TREES   IN  MANY  LANDS  —  NUTTING 

PARTY  IN  ENGLAND  —  A  REVERIE  OVER  THE  WALNUTS  AND  FILBERTS, 

BRAZIL    NUTS   AND   PEANUTS  CALLS  UP   SCENES    OF    MANY 

LANDS  AND  STRANGE  PEOPLES. 

*  *  £ 

By  Robert  Blight. 


"  I  have  a  venturesome  fairy  that  shall  seek 
The  squirrel's  hoard  and  fetch  thee  new  nuts." 

—MIDSUMMER   NIGHT'S   DREAM. 

tHIS  is  the  season  of  nuts,  for  they  are  ripening  fast.  The  hurry  and  bustle 
of  modern  life  have  knocked  all  the  nonsense  out  of  romance,  and  one 
rarely  hears  of  a  nutting  party  now.  We  buy  our  nuts  in  the  streets,  so  many 
"  for  five  cents;"  we  do  not  gather  them  in  "the  merrie  greenwood."  As  we 
go  down  the  street  we  doubtless  have  a  greater  choice  than  if  we  strolled 
through  the  bosky  dells,  for  here  are  Chestnuts  and  Walnuts  (English  and 
Domestic),  Filberts,  Cob-nuts  and  Barcelonas;  Brazil  nuts  and  Cocoanuts. 

Give  me,  however,  a  good  old-fashioned  nutting  party  in  the  golden 
October  days,  when  the  woodland  defies  the  artist  with  the  splendor  of  its 
coloring.  The  merry  laugh  of  the  maiden  and  the  youth,  the  gentle  polite- 
ness of  the  youth  as  he  holds  down  the  bough  and  the  coy  acceptance  of  the 
maiden,  as  she  picks  the  spoils;  the  affected  fright  as  the  fingers  are  impaled 
on  the  chestnut's  spiny  casing  and  the  more  than  half-in-earnest  solicitude  as 
search  is  made  for  the  thorn;  the  dainty  way  in  which  the  walnut  is  picked  up, 
lest  its  bruised  rind  should  stain  the  "  lily-white  hand"—  -all  go  to  make  up  a 


28  A  TREATISE  ON  NUT   CULTURE. 

"vision  of  peace  and  plenty."  But,  like  some  other  days,  my  nutting  days 
are  over,  and  as  I  sit  in  the  study  chair  I  view  the  nuts  from  the  naturalist's 
standpoint,  and  leave  to  aldermanic  and  other  civic  dignitaries  the  privilege  of 
lingering  over  the  "  nuts  and  the  wine." 

Nut- Producing     Hazel   nuts>  with  which  the  nutting  of   England  is 

Trees  mostly  associated,  are  not  so  commonly  eaten  on  this 

side  of  the  Atlantic.     In  England  the  cultivation  of 

Filberts  and  Cob-nuts  is  an  important  branch  of  horticulture.  Both  the  Euro- 
pean and  American  Hazel  nuts  are  produced  by  trees  of  the  genus  corylus, 
belonging  to  the  oak  family.  Filberts  are  elongated  and  have  the  involucere 
completely  covering  the  nut.  The  name  which  attaches  itself  to  a  street  in  so 
many  of  the  Pennsylvania  towns  is  derived  from  the  proper  name  Philibert, 
after  a  German  saint  of  that  name,  whose  day  is  August  22.  The  Cob-nut  is 
rounder  and  less  concealed  by  the  involucere  and  grows  in  large  clusters.  The 
wild  Hazel  nut  of  America  is  smaller  and  has  a  thicker  shell  than  the  English 
nut.  Barcelona  nuts  are  only  the  fruit  of  the  same  tree  as  the  English-Corylus 
Avellana,  but,  being  grown  in  a  warmer  climate,  have  a  thinner  shell  and  a 
fuller  kernel.  They  are  very  good  eating. 

The  Spanish  or  sweet  Chestnut  tree,  which  supplies  the  Chestnuts  roasting 
on  the  brazier  at  tlie  street  corner,  is  very  nearly  allied  to  the  hazel  tree,  the 
oak  tree  and  the  walnut  tree.  Its  botanical  name  is  Castanea  Vesea,  and  Gray 
looks  upon  the  American  tree  only  as  a  variety.  It  is  a  native  of  the  countries 
bordering  on  the  Mediterranean,  and  supplies  no  inconsiderable  part  of  the 
food  of  the  poorer  inhabitants  of  Spain,  Italy,  Switzerland  and  Germany.  The 
kernels  are  not  only  roasted,  but  ground  into  meal,  which  is  used  for  thicken- 
ing soup  and  for  bread.  The  "Spanish"  tree  has  been  introduced  into  this 
country,  and  flourishes,  but  while  its  nuts  are  larger  than  those  of  the  American 
form,  they  are  not  so  sweet.  The  wood  of  the  Spanish  Chestnut  is  valued 
almost,  if  not  quite,  as  highly  as  that  of  the  oak.  Many  ancient  wood-carvings 
have  been  executed  in  it,  and  it  is  very  difficult  to  tell  the  difference. 

The  largest  known  specimen  of  Castanea  Vesea  in  the  whole  world  stands 
on  the  slopes  of  Mt.  Etna  and  is  called  "  The  Chestnut  of  a  Hundred  Horses." 
A  hundred  years  ago  when  measured  it  had  a  circumference  of  one  hundred 
and  ninety  feet.  We  must  not  confound  with  this  Chestnut  the  Horse  Chest- 
nut, which  is  grown  as  an  ornamental  tree  for  the  sake  of  its  beautiful  foliage 
and  spikes  of  white  or  scarlet  flowers.  It  is  very  nearly  allied  to  the  maples. 
Its  handsome,  glossy  nut,  contained  in  a  case  which  is  rather  warty  than 
prickly,  has  gained  for  it  the  name  of  "buck-eye."  Its  kernel  is  unwhole- 
some, but  contains  a  large  amount  of  starch. 


A  TREATISE  ON  NUT  CULTURE.  29 

WalntltS  and         In  tlie  Walnuts  we  have  a  family  kindred  to  the  oaks, 

Peanuts  an(l  natives  of  the  temperate  regions  of  the  old  and 

new  worlds,  affording  like   the  oaks  an  interesting 

illustration  of  the  fact  that  similar  environments  may  produce  similar  forms. 
They  are  usually  trees  of  large  size,  and  supply  valuable  timber  as  well  as 
palatable  nuts.  The  species  best  known  as  supplying  the  "  English  "  or  im- 
ported nuts  is  the  "  Royal  "  Walnut,  known  as  the  common  or  English  Wal- 
nut. It  is  a  native  of  Greece,  Armenia,  Afghanistan,  the  Northwest  Himalayas 
and  Japan.  Its  nut  is  well  known  and  appreciated  for  its  thin  shell,  fine  inner 
skin  and  abundant  kernel.  The  young  fruit  is  largely  used  whole  for  pickling. 
None  of  the  native  American  species  produce  nuts  of  an  equally  excellent 
nature,  for  the  folds  of  the  nut  are  too  woody  and  too  complicated  to  let  the 
kernel  fall  out  of  the  shell.  It  has  to  be  laboriously  picked  out,  while  the 
English  Walnut  easily  falls  out  in  two  hemispheres.  Hickory  nuts,  especially 
the  delicious  Pecan  nut,  and  the  Shellbark  or  Shagbark,  are  first  cousins,  we 
may  say,  of  the  Walnuts.  Both  Walnuts  and  Hickory  nuts  abound  in  oil. 

What  is  that  which  crackles  under  our  feet  as  we  enter  the  theatre,  the 
concert  hall  or  the  stairway  to  a  political  gathering  ?  It  is  the  Peanut.  Ver- 
ily, it  reminds  one  of  the  parched  peas  of  the  Roman  amphitheatre  of  the  days 
of  Horace  and  Juvenal,  when  the  "gods"  applauded  or  condemned  in  the 
intervals  between  the  mouthfuls  of  their  favorite  esculent.  Not  that  a  Peanut 
is  a  bad  thing,  but  a  five-cent  bag  of  Jhem  is  rather  out  of  place  in  the  theatre, 
hall  or  church.  It  has  several  -names — Earth-nut,  Monkey-nut,  Groundnut, 
Peanut,  Manilla-nut;  yet  it  is  not  a  nut  at  all,  botanically,  but  a  pod  of  a 
leguminous  plant  called  Arachis  hypogea.  These  pods,  which  are  stalked, 
oblong  and  cylindrical,  and  about  an  inch  in  length,  containing  one  or  two 
irregularly  ovoid  seeds,  are  produced  underground.  After  the  flower  withers, 
the  stalk  of  the  seed-vessel  has  the  peculiarity  of  lengthening  and  bending 
down,  forcing  the  young  pod  beneath  the  surface,  where  the  seeds  are  matured. 
A  Clover,  called  subterranean  trefoil,  has  a  like  habit. 

The  use  of  the  Peanut  must  date  back  for  centuries.  In  1596  it  was  largely 
eaten  on  the  banks  of  the  River  Maranon,  in  Brazil.  Botanists  are  undecided 
as  to  its  native  country,  some  assigning  it  to  Africa,  others  to  America.  In 
nearly  all  tropical  and  sub-tropical  countries  it  is  used  at  the  present  day,  not 
merely  for  eating,  but  as  a  source  of  oil,  of  which  the  seeds  yield  a  large  quan- 
tity. It  is  of  excellent  quality  and  is  a  good  substitute  for  olive  oil  in  all  its 
uses,  although  a  little  more  liable  to  become  rancid. 

CuriOUS  The  curious  three-cornered,  tasty  Brazil  nuts  are  the 

Brazil  NutS         seeds  of  a  remarkable  tree  called  Bertholletia  excelsa, 

belonging  to  the  myrtle  order.    It  attains  an  immense 

height,  being  sometimes  one  hundred  feet  before  a  branch  spreads  forth.    These 


30  A  TRKATlvSE   ON   NUT   CULTURE. 

trees  are  curiously  buttressed  in  the  lower  part  of  the  trunk,  the  space  between 
the  buttresses  sometimes  accommodating  half-a-dozen  persons.  Mr.  Bates,  the 
naturalist  of  the  Amazon  river,  says  that  he  saw  many  twenty  or  twenty-five 
feet  in  girth  where  they  became  cylindrical.  Von  Martins  records  some  fifty  or 
sixty  feet  at  the  same  point.  Mr.  Bates  writes  thus:  "  The  total  height  of  these 
trees,  stem  and  crown  together,  may  be  estimated  at  from  one  hundred  and 
eighty  to  two  hundred  feet;  where  one  of  them  stands,  the  vast  dome  of  foliage 
rises  above  the  other  forest  trees  as  a  domed  cathedral  does  above  the  other 
buildings  of  a  city. "  The  nuts  are  produced  in  large  wooden  capsules,  con- 
taining eighteen  to  twenty-five  of  the  nuts,  which,  falling  to  the  ground,  are 
gathered  by  the  natives.  When  fresh  gathered  they  are  very  palatable  and  are 
largely  eaten.  They  also  supply  an  excellent  oil  highly  valued  for  cooking 
and  by  watchmakers.  It  is  estimated  that  from  Para  alone  some  fifty  million 
of  nuts  are  annually  exported. 

In  the  same  forests  is  found  a  kindred  tree  called  the  cannon-ball  tree 
(Lecythis  Ollaria],  which  produces  similar  nuts  in  an  urn-shaped  receptacle, 
closed  by  a  lid  and  called  by  the  natives  ' '  monkey  pots. ' '  These  nuts  some- 
times find  their  way  into  the  market.  They  are  very  like  the  Brazil  nuts,  of  a 
rich  amber-brown  color,  with  a  smooth  shell  wrinkled  longitudinally.  Their 
flavor  resembles  the  almond,  and  they  would  doubtless  be  oifered  for  sale  more 
frequently  if  they  could  be  gathered  like  the  Brazil  nuts,  but  when  the  recep- 
tacle strikes  the  ground  the  lid  falls  off,  the  nuts  are  scattered  and  are  eagerly 
seized  upon  by  the  monkeys  and  other  wild  animals. 

Betel  Che  Win  2"      ^°  ^ook  of  travels  in  the  East  omits  reference  to  the 
Betel-chewing  habits  of  the  people.     It  is  said  that 

one-tenth  of  the  human  race  are  addicted  to  it,  men  and  women  alike.  The 
Betel-nut,  called  also  Areca-nut,  is  produced  by  a  palm,  the  Betel-leaf,  used 
also  in  the  mastication,  comes  from  a  vine  allied  to  that  which  supplies  black 
pepper.  The  Areca  palm  is  common  throughout  the  East  Indian  region,  and 
is  a  tall,  graceful  tree.  Its  fruit  is  about  the  size  of  a  hen's  egg,  and  inside  the 
fibrous  rind  is  the  seed  called  a  nut,  the  albumen  of  which  presents  a  mottled 
gray  and  brown  appearance.  When  ripe  it  is  turned  into  minor  ornaments, 
such  as  buttons  and  beads.  For  chewing  it  is  gathered  before  it  is  ripe, 
stripped  of  the  husks,  boiled  in  water,  cut  into  slices  and  dried  in  the  sun.  It 
is  then  of  a  brownish-black  color. 

The  way  to  chew  it  is  to  take  a  small  piece,  place  it  in  a  betel-leaf  with  a 
small  lump  of  shell-lime,  and,  if  you  like,  a  small  quantity  of  cardamous,  or 
some  other  aromatic  herb.  'The  mastication  causes  a  copious  flow  of  dark-red 
saliva,  which  runs  down  ttie  face  in  a  way  better  imagined  than  described. 
The  habit  blackens  the  teeth,  but,  like  all  habits,  it  has  its  defenders,  who  aver 
that  it  strengthens  the  gums,  sweetens  the  breath  and  stimulates  digestion. 


A  TREATISE   ON   NUT   CULTURE.  31 

Materials  for  chewing  in  a  siri-box  are  offered  at  all  ceremonials  as  rigidly  as 
the  pipe  of  peace  was  at  an  Indian  pow-wow.  If  two  intimate  friends  meet, 
out  comes  the  siri-box,  just  as  the  snuff-box  was  offered  not  so  very  long  ago. 
Catechu,  one  of  the  best  astringents  in  the  materia  medica,  is  obtained  from 
the  unripe  nut  by  boiling. 

Jamaica  rejoices  in  the  Bread  nut,  the  fruit  of  a  lofty  tree.  The  nut  is 
about  an  inch  in  diameter  and  contains  a  single  seed,  which  when  roasted  or 
boiled  is  a  very  acceptable  article  of  food.  Fruiterers  call  the  Butternut  of 
Demerara  the  "  Suwarrow"  nut,  as  if  the  name  was  a  corruption  of  that  of  the 
great  Russian  general  of  the  end  of  the  last  century,  who  was  so  much  admired 
by  the  Empress  Catharine.  It  ought  to  be  "  Souari"  or  "  Surahwa."  It  is  the 
fruit  of  a  forest  tree  which  grows  eighty  feet  high  and  is  worthy  of  notice,  for 
by  persons  qualified  to  judge  it  is  said  to  be  the  finest  of  all  the  fruits  called 
nuts.  Few,  however,  are  imported,  and  it  seems  to  be  a  pity,  for  "  the  kernel 
is  large,  soft  and  even  sweeter  than  the  almond,  which  it  somewhat  resembles 
in  taste." 

The  nut  is  about  the  size  of  an  egg,  somewhat  kidney-shaped,  of  a  rich 
reddish -brown  color,  and  covered  with  large  rounded  tubercles.  My  own  ex- 
perience indorses  the  opinion  given  above  and  I  have  frequently  regretted  the 
absence  of  this  delicacy  from  the  market. 

In  tropical  Aiherica  the  natives  are  blessed  with  a  source  of  butterfat 
almost  equal  to  that  obtained  from  the  cow.  It  is  the  Peka  nut,  obtained  from 
a  tree  belonging  to  the  genus  which  supplies  the  butternut  of  Demerara. 

From  tropical  Africa  there  has  been  introduced  into  the  West  Indies  and 
South  America  an  important  nut  called  the  Kola  nut.  It  contains  in  a  very 
remarkable  degree  the  stimulating  principle  of  tea — theine — and  that  of  cocoa 
— theo — bromine,  besides  other  food  constituents.  Its  value,  therefore,  to  the 
inhabitants  of  a  country  where  it  grows  can  be  readily  imagined,  and  in  Cen- 
tral Africa  it  forms  quite  an  important  article  of  commerce. 

3 


32  A  TREATISE  ON  NUT  CULTURE. 


PROPAGATION. 


IS  CLAIMED  by  many  that  there  is  no  more  certainty  in  the  reproduc- 
tion  of  any  variety  of  nut  from  seed  than  there  is  from  an  apple  or 
peach,  though  the  variation  in  some  species  is  so  slight  that,  in  the  absence  of 
budded  or  grafted  trees,  orchards  of  selected  seedlings  are  planted,  with  the 
possibility  of  getting  many  desirable  nuts,  though  not  of  the  exact  type-  of  the 
parent. 

The  difficulty  with  which  some  species  are  propagated  by  budding  or 
grafting  renders  them  so  expensive  that  it  is  almost  impracticable  to  procure  an 
orchard  of  distinct  varieties;  therefore,  notwithstanding  the  uncertainty  of  the 
seedlings,  probably  the  most  economical  plan  with  such  as  Walnuts,  Shell- 
barks  and  Pecans,  would  be  to  select  the  most  desirable  seed  for  planting, 
which  should  possess  superiority  in  size,  flavor,  thinness  of  shell,  vigor  and 
productiveness  of  tree. 

Germination  The  seed  may  be  planted  in  the  Fall,  as  soon  as  pos- 
sible after  they  are  perfectly  ripe.  Contrary  to  a 

prevalent  belief,  it  is  not  necessary  for  them  to  become  frozen  in  the  seed  beds, 
as  many  of  our  hard  shelled  nuts  are  natives  of  regions  where  freezing  is  un- 
known and  many  of  our  Northern  nuts  drop  with  or  before  the  foliage  of  the 
trees  which  bear  them,  and  in  the  still  air  of  the  forests  or  groves  the  snow  lies 
level,  while  the  dead  leaves,  with  the  snow,  constitute  a  perfectly  frost-proof 
covering,  under  which  they  will  remain  in  good  condition  for  years.  They  will 
germinate  more  quickly,  however,  if  not  allowed  to  become  dry. 

For  most  nuts  select  a  high,  well  drained  position  and  bury  in  heaps  of 
sand.  First,  excavate  the  ground,  which  should  be  loose  and  porous,  to  four 
to  six  inches,  then  place  a  layer  of  nuts,  then  •  a  layer  of  sand,  then  a  layer  of 
nuts,  and  so  on  until  the  stock  is  all  stored;  sprinkle  with  water  and  cover  with 
six  inches  of  sand  and  leave  all  undisturbed  until  Spring. 

Should  11  tie  It  ("a  ^tr  of  mice  or  squirrels  carrying  away  the  nuts,  place 


A  TREATISE  ON  NUT  CULTURE.  33 

them  in  boxes,  having  first  bored  holes  in  bottom  for  drainage;  cover  top  with 
wire  netting  and  plunge  in  ground — or  they  may  be  set  in  cellar,  and  occa- 
sionally moistened,  otherwise  the  sand  will  become  dry  and  absorb  the  mois- 
ture from  the  nuts.  It  is  also  a  good  plan  to  mix  a  quantity  of  ashes  with  the 
sand  in  the  box  to  prevent  damage  from  ants,  which  may  infest  the  kernels  as 
soon  as  the  shells  begin  to  open. 

Upon  the  approach  of  warm  weather  the  beds  should  be  examined,  and 
after  the  kernels  begin  to  swell  the  shells  will  open  and  the  nuts  should  be 
taken  out  and  planted  about  eight  inches  apart  in  drills  four  feet  apart  and 
covered  about  two  to  three  inches  deep  and  kept  thoroughly  cultivated  the 
early  part  of  the  season;  by  late  cultivation  the  growth  will  continue  too  late, 
the  wood  be  immature  and  liable  to  winter-kill. 

Root  Prtinins*      After  making  one  season's  growth  in  the  Nursery,  the 
root  system  may  be  much  improved  by  pruning,  as 

many  species  have  only  deep  running  tap  roots,  with  but  few,  if  any,  fibers  or 
lateral  branches. 

In  order  to  root  prune  such  plants,  have  the  earth  carefully  removed  from 
one  side  of  the  row  so  as  to  expose  the  tap  root  without  disturbing  it;  take  a 
.sharp  spade,  push  it  below  the  exposed  part  of  the  tap  root,  severing  it,  fill  up 
the  excavation  and  tread  it  firmly.  PArom  this  point  of  severance  will  be 
thrown  out  lateral  roots,  which  will  be  of  great  benefit  in  transplanting. 

O  r C  ha  rd  Budding  or  grafting  is  the  method  generally  employed 

Planting  ^°  Pr°Pagate  any  variety  and  can  be  done  either  in 

the  nursery  row,  and  after  having  made  one  or  two 

years'  growth,  removed  to  the  orchard;  or,  the  seedling  trees  first  transplanted 
to  orchard  and  there  grafted.  As  the  new  varieties  are  high  priced  it  is  a  good 
plan  to  set  the  orchard  with  seedlings  and  buy  one  or  two  each  of  the  desired 
varieties  to  furnish  grafting  wood  with  which  to  top-work  the  seedlings. 

Transplanting      ^n  transplanting  the  seedlings  great  care  should  be 
exercised  to  prevent  exposure  to  the  sun  or  drying 

winds.  A  damp  cloudy  day  should  be  selected  for  the  purpose,  or  they 
should  be  sprinkled  with  water  and  covered  with  a  blanket  while  out  of  the 
ground,  as  a  very  little  drying  of  the  small  fibers  is  more  or  less  injurious. 

Care  Of  Trees      ^  no^"  rea(^y  t°  plant  on  day  of  arrival,  or  if  you  have 

and   Plants  on      more  than  you  can  plant  within  a  few  hours,  they 

arrival  from        should  at  once  be  heeled  in.     Select  a  well-drained 

ntirserv  spot,  dig  a  trench  about  eighteen  inches  deep,  sloping 

on  one  side;   place  the   roots  in  the  bottom  of  the 

trench  with  the  tops  leaning  up  the  sloping  side.  Spread  out  the  trees  so  that 
the  earth  will  come  in  contact  with  each  and  every  root;  then  sift  in  fine  dirt 


34  A  TREATISE  ON  NUT  CULTURE. 

among  the  roots;  fill  the  trench  partly  full,  and  press  firmly  with  the  feet;  then 
fill  up  level  with  the  top  of  the  ground  and  press  again  with  the  feet  and  cover 
with  loose  dirt.  Trees  thus  "  heeled  in  "  will  keep  in  good  condition  a  long 
time.  Do  not  cover  with  litter  or  straw,  as  it  will  make  harbor  for  mice  during 
winter. 

If  frozen  when  received,  bury  the  package,  unopened,  in  well-drained 
ground,  or  place  in  a  cool  cellar  so  that  it  will  thaw  out  slowly  and  gradually 
without  being  exposed  to  the  air. 

If  they  should  appear  dry  or  shriveled  when  received,  through  delay  in 
transit  or  any  other  cause,  take  them  from  the  package  and  plunge  into  a  tub 
of  water,  or  bury  the  roots  in  the  ground  in  an  inclining  position,  so  as  to 
cover  one-half  or  more  of  the  tops  with  the  earth,  and  thoroughly  soak  with 
water  and  let  it  remain  for  twenty-four  hours  or  more  until  they  regain  their 
fresh,  plump  appearance,  when  they  may  be  planted. 

Planting;  D*S  the  holes  wide  enough  to  admit  the  roots  in  their 

natural  position,  without  cramping,  and  deep  enough 

to  allow  the  tree  to  stand  the  same  depth  it  stood  in  the  nursery;  throw  the 
surface  and  subsoil  in  separate  piles;  cut  off  smoothly  from  the  underside  all 
broken  or  bruised  roots  and  cut  back  the  past  season's  growth  of  top  one-half 
to  two-thirds,  leaving  two  or  threa  good  buds  to  each  branch- -except  for  Fall 
planting  in  cold  climates,  when  it  is  best  to  defer  top-pruning  until  Spring, 
just  before  the  buds  start.  At  all  times  keep  the  roots  carefully  pro- 
tected from  the  sun  and  wind.  Place  the  tree  in  the  hole;  fill  in  with  fine 
surface  soil,  working  it  in  and  among  the  roots,  placing  them  out  in  their 
natural  position;  when  hole  is  half  full,  pour  in  a  little  water  and  press  firmly 
with  the  foot,  filling  all  cavities  and  air  space  with  earth  so  that  it  will  come  in 
contact  with  all  the  roots;  continue  to  fill  up  and  keep  pressed  until  the  hole 
is  full,  when  it  should  be  covered  with  loose  dirt  to  prevent  baking,  being  care- 
ful not  to  get  too  deep. 

Never  OUt  anv      ^   ^tle  Bone  Dust   or  good  rich  soil  is  best  in  the 

manure  in  the      bottom  of  the  hole  and  the  fertilizers  applied  to  the 

holes  surface  and  worked  ill.     A  covering  of  coarse  manure, 

straw,  litter,  hay,  or  even  stones  the  first  season,  will 

retain  the  moisture,  prevent  injury  from  drouth,  and  be  of  great  benefit  during 
dry  season. 


A  TREATISE  ON  NUT  CULTURE. 

Nut  Trees  for  Planting-. 

NUMBER   REQUIRED  TO  THE  ACRE,    AND  TIME   REQUIRED  TO   COME  TO 

FRUITING. 


Distances  for  Fruiting. 


DISTANCE 
APART. 

Chestnuts — American  and  Spanish,         40  feet, 

Chestnuts — Japan,  25  feet, 

Walnuts— Persian,  40  feet, 

Walnuts — Japan,  30  feet, 

Pecans,  Shellbarks  and  Butternuts,  40  feet, 

Almonds— Hard  and  Soft  Shell,  16  feet, 

Filberts  and  Chinquapins,  10  feet, 


NO.    PER 

ACRE. 

I  Grafted, 
:8  \  Seedlings, 

(  Grafted, 
70  \  Seedlings, 
28     Seedlings, 
50     Seedlings, 
28     Seedlings, 
170     Budded, 
435     Seedlings, 


TIME   TO   BEAR. 

3  to  5  years. 
8  to  10  years, 
i  to  2  years. 

3  to  4  years. 
6  to  8  years. 

4  to  5  years. 
6  to  10  years. 

1  to  2  years. 

2  to  3  years. 


36  A  TREATISE   ON   NUT    CULTURE. 


HOW  TO  PLANT. 


HINTS   BY   PRACTICAL,  ORCHARDISTS. 

*  *  * 

From  The  Farmer  and  Dealer. 


DEEP  that  the  roots  may  have  a  chance  to  grow,  that  they  may 
have  larger  stores  of  plant  food,  retaining  moisture  and  giving  better 
drainage.  The  greatest  precaution  should  be  taken  to  protect  the  roots  of  the 
nursery  stock,  from  the  time  it  is  taken  up  until  transplanted.  "A  tree  or 
plant  out  of  ground  is  like  a  fish  out  of  water;  it  is  in  a  dying  condition." 

It  is  said  that  fully  two-thirds  of  all  the  trees  planted  never  reach  the  state 
of  well  developed,  productive  specimens.  How  necessary  it  becomes  to  per- 
form each  and  every  operation,  from  the  planting  of  the  seed  to  the  final 
planting  of  the  tree,  and,  in  fact,  its  after  culture,  with  the  utmost  care  and 
attention. 


Laying  OUt  an      ^HE   WARNER   PI.AN.  —  Though   thousands  of    trees 

Orchard  have   been   set   in   this   country,  many   persons   still 

adhere  to  the  old  method  of  digging  the  holes  some- 

where near  where  the  trees  ought  to  be  set,  and  sighting  for  an  indefinite  length 
of  time  to  try  to  get  the  trees  out  so  they  will  not  look  as  if  the  Evil  One,  or 
some  other  gentleman,  had  dropped  them  promiscuously. 

They  can  be  set  very  quickly  and  easily  as  follows: 

First.  —  Ascertain  the  size  of  the  field  to  be  set.  Suppose,  for  example,  it 
is  485  feet  long  and  246  feet  wide,  and  it  be  desired  to  set  the  trees  in  the 
regular  order,  and  20  feet  apart  each  way.  Dividing  485  by  20  leaves  a 
remainder  of  5,  one-half  of  which  is  2%.  Then  the  trees  may  be  set  2)4  feet 
from  the  outside,  along  the  sides  of  the  field;  or  setting  one  row  less,  dividing 
20  by  2,  and  adding  the  quotient  to  2)^  feet,  makes  12%  as  the  distance  from 
the  outside  rows  to  the  outside  of  the  field.  Or,  they  may  be  set  22^2  feet 
from  the  outside  along  the  sides.  Dividing  246  by  20,  and  dividing  the 
remainder  by  2,  the  quotient  is  3.  Then  the  outside  rows  along  the  ends  may 
be  3>  J3  or  23  f£et  from  the  outside. 


A  TREATISE  ON  NUT  CULTURE. 


37 


In  setting  a  triangular  field,  or  any  other  that  is  not  rectangular,  the  fore- 
going is  not  applicable.  In  such  cases  the  distance  to  be  left  outside  of  the 
outside  trees  can  be  determined  only  by  the  size  and  shape  of  each  particular 
piece  to  be  set. 

Now,  for  a  rectangular  field,  stake  off  a  base  line  along  one  side  or  end,  and 
set  stakes  at  every  twenty  feet,  or  any  other  distance,  if  the  trees  are  to  be  set 
more  or  less  than  twenty  feet  apart.  Suppose  stakes  be  set  along  the  line  A  B 
of  the  rectangle  A  B  C  D. 

Let  A  and  B  be  the  extremities  of  the  row  measured  as  the  base  line.  It 
sometimes  happens  that  there  are  fences  or  other  obstructions  in  the  direc- 
tion of  e  and/",  so  it  is  not  so  easy  to  lay  off  a  right  angle  from  A  or  B  as 
from  some  other  point,  as  G.  The  surveyor's  method  of  laying  off  a  right 
angle  with  the  chain  along  is  a  good  way  to  lay  off  a  right  angle  at  G.  To  illus- 
trate, take  a  rope,  say  seventy  feet  long.  Measure  off  from  G  towards  B,  a  dis- 
tance G  h,  less  than  half  the  length  of  the  rope.  From  G  towards  A  an  equal 
distance  G  i  equal  to  G  h.  Now,  fasten  the  ends  of  the  rope  at  the  points  i  and 
h,  or  have  two  persons  hold  the  ends  at  these  points;  carry  the  center  of  the  rope 
out  as  far  as  it  will  reach  in  the  direction  of  the  line  CD;  set  a  stake,  as  at  n, 


B 


U  m  C 

set  a  stake  at  m,  in  range  with  G  «,  and  G  m  will  be  at  right  angles  to  A  B.  It 
is  necessary  to  be  very  particular  in  measuring  from  G  to  i  and  /i,  and  in  find- 
ing the  point  n.  Set  stakes  the  required  distance  apart  along  G  m,  measuring 
from  G  towards  m.  Now,  measure  off  the  required  distance  from  m  towards 
7J,  set  a  stake,  and  between  this  point  and  a  point  the  required  distance  to  the 


38  A  TREATISE  ON  NUT  CULTURE. 

left  of  (7,  on  the  line  A  B,  set  stakes  as  on  G  m,  measuring. from  the  line  A  B. 
There  will  then  be  two  stakes  on  the  side  C  D,  and  using  these  as  guides,  the 
remainder  of  the  line  CD  may  be  staked.  It  will  be  safer,  however,  to  meas- 
ure from  the  base  line  A  B  towards  C  D  for  each  row,  as  the  stakes  along  C  D 
are  liable  to  be  an  inch  or  a  few  inches  out  of  the  places  they  ought  to  occupy. 
Having  staked  all  the  ground  in  this  manner,  take  a  board  about  four  feet 
long  and  four  inches  wide,  with  notches  as  in  the  following  diagram: 


Be  careful  to  have  the  notches  x  and  y  at  equal  distances  from  z,  or 
cut  off  one  corner  of  the  board,  as  represented  by  the  dotted  line,  and  then 
be  sure  to  put  the  same  end  of  the  board  forward  every  time,  both  when 
completing  the  staking  and  when  setting  the  trees.  Put  the  board  on  the 
same  side,  every  time  of  the  stakes  that  mark  the  places  for  the  trees;  that  is, 
not  on  the  west  of  one,  the  east  of  another,  etc.  Having  placed  the  notch 
z  at  one  of  the  stakes  already  set,  set  stakes  at  x  and  y.  When  the  stakes  at 
z  shall  have  been  removed  and  the  hole  dug  for  the  tree,  the  stakes  at  x  and 
y  should  remain;  then  when  the  board  is  put  to  these  stakes,  in  the  same 
position  it  occupied  when  they  were  set,  the  notch  z  will  mark  the  exact  place 
for  the  tree.  It  is  not  absolutely  necessary  to  mark  all  of  the  ground  before 
digging  part  of  the  holes  and  setting  some  of  the  trees. 

Inch  redwood  boards  may  be  cut  into  pieces  about  a  foot  long,  and  split 
up  for  stakes,  or  even  the  thin  redwood  boards  used  as  a  lengthy  substitute  for 
shingles  may  be  sawed  into  three  pieces  of  equal  length,  and  split  up.  Laths 
are  very  good  for  outside  stakes;  yet  only  a  few  of  them  are  really  necessary. 

Persons  who  are  very  particular  sometimes  stretch  a  rope,  as  between  the 
points  G  and  mt  and  measure  along  the  rope.  The  measure  should  be  a 
straight  pole,  as  long  as  the  distance  the  trees  are  to  be  set  apart. 

The  foregoing  does  not  apply  so  well  to  very  uneven  ground  as  to  ground 
nearly  level;  or  rather,  it  is  more  difficult  to  apply  these  principles  to  very  un- 
even ground,  as  it  is  more  difficult  to  survey  hills  and  mountains  than  to  survey 
.  a  level  plain. 


A  TREATISE  ON  NUT  CULTURE.  39 

DONOVAN'S  QUINCUNX  PI,AN. — With  your  permission  I  will  briefly 
describe  my  method  of  laying  out  an  orchard,  which  I  have  found  to  work 
well.  I  prefer  the  quincunx  order  in  planting,  as  that  method  enables  us  to 
plant  the  largest  possible  number  of  trees  on  any  given  area,  having  the  trees 
all  the  same  distance  apart.  Each  tree,  by  my  method,  is  exactly  the  same 
distance  from  six  other  trees,  as  shown  in  the  following  plat: 


B 


The  tree  at  o  is  equidistant  from  six  .others,  instead  of  four,  and  of  course 
by  extending  the  plat,  each  and  every  tree  would  be  the  centre  of  a  circle  of  six 
trees. 

Now  as  to  the  laying  out.  I  take  three  strips  of  sheeting  or  batting,  three 
inches  wide,  and  twenty-four  feet  long  (for  apples,)  make  a  triangle,  each  side 
being  twenty -four  feet;  have  the  strips  overrun  about  six  inches,  so  that  the 
ends  will  project  three  inches  and  form  a  notch,  as  per  illustration. 

I  fasten  the  strips  with  a  pin  or  bolt.  With  one  man  to  help  carry  the 
triangle,  and  a  boy  to  carry  an  armful  of  small  stakes,  we  proceed  to  work. 
Commencing  on  the  base  line  at  A  in  the  diagram  we  lay  the  triangle  on  the 
line  A  B,  being  careful  to  place  the  first  stakes  c  and  d  true  to  the  base  line;  a 
stake  is  placed  at  <?,  then  we  move  the  triangle  forward  and  set  another  stake 
at /'and  at  o  ;  if  care  is  taken  to  keep  the  base  line  perfectly  straight  the  stake 
will  be  true  on  the  next  line,  and  you  can  go  over  a  large  area  in  a  day  in  that 


A   TREATISE   ON    NUT   CUI/riJRE. 


A 


manner,  setting  two  stakes  at  every  move  of  the  triangle.  Then  in  digging 
the  holes  for  the  trees  I  use  a  triangle  made  of  lath  and  shaped  like  the  larger 
one.  Place  it  on  the  ground  so  that  the  notch  at  c  is  against  the  stake;  then 
stick  a  short  stake  in  the  other  two  corners  d  and  <?,  and  proceed  to  the  next 
one.  The  use  of  the  smaller  triangle  is  the  same  as  Mr.  Warner's  jiotched 
board.  It  enables  us  to  set  the  trees  exactly  where  the  stakes  were  set,  and 
thus  insure  a  better  looking  job  than  if  the  trees  were  set  hap-hazard.  If 
twenty  or  eighteen  feet  is  the  distance  required,  the  twenty-four  feet  triangle 
can  be  reduced  to  the  proper  size.  By  its  use  the  stakes  are  set  rapidly,  and  far 
more  accurately  than  by  any  other  method  I  have  ever  tried.  If  the  ground  is 
smooth  and  level,  and  the  first  line  set  accurately,  the  result  will  be  satisfactory. 
Strips  of  board  will  not  shrink  nor  stretch  like  rope,  and  I  believe  will 
give  better  satisfaction  than  the  looped  wire  plan.  This  triangle  can  also  be 
used  to  determine  the  exact  right  angle  from  the  base  line  A  B.  From  the 
point  .if,  half  way  between  c  and  d,  to  e,  describes  an  exact  right  angle  to  the 
line  A  B ;  but  in  the  quincunx  order  of  planting  no  attention  is  paid  to  right 
angles. 


A  TREATISE  ON   NUT   CULTURE. 


BUDDING  AND  GRAFTING. 


BUDDING. 

HI  FTER  THE  TREES  are  set  in  orchard  the  ground  should  be  thoroughly 
***  cultivated.  It  may  be  planted  to  some  hoed  crop,  but  not  to  grass  or 
grain,  and  after  one  season  in  orchard  they  should  be  grafted  or  budded  to  the 
desired  variety,  if  not  done  before  removing  from  nursery  rows. 

Budding  Budding  is  the  operation  of  inserting  the  bud  of  a 

plant  into  or  under  the  bark  of  another  tree,  for  the 
purpose  of  raising,  upon  any  stock,  a  variety  different  from  that  of  the  stock. 


CUTTING  OUT  SHIELD   BUD. 


SHIELD    BUD  TIED    IN    STOCK. 


Shield  Budding 


In  Shield  Budding  the  bud  is  inserted  under  the  bark 
of   the  stock  and  is  the   method   generally  adopted, 

but  with  few  exceptions  has  not  proven  successful  with  nut  trees,  other  than 

the  Almonds. 


A  TREATISE  ON  NUT   CULTURE. 


Flute  or  Annu-     Flute  or  Annular^jBudding  is  'often  suc- 

lar  BuddinO"         cessful  when  the  ordinary  shield  budding 
fails.     It  is  thus  described  by  Prof.  I.  L. 

Bndd,  of  the  Iowa  Experiment  Station:  "  Top-working  the  Hick- 
ory or  Walnut,  or  any  common  tree  or  shrub,  can  be  done  by 
annular  (flute)  budding.  June,  when  the  bark  slips  easily,  is 
the  time.  Take  scions  one-fourth  to  three-fourths  of  an  inch  in 
diameter;  remove  a  ring  of  bark  one  and  one-half  inches  to  two 
inches  long,  bearing  a  good,  strong  bud;  cut  off  a  limb  of  the 
stock,  leaving  a  stub,  from  which  another  similar  ring  of  bark  is  removed. 
The  ring  from  the  scion  is  carefully  split  if  necessary  and  substituted,  taking 
care  that  it  fits,  neatly,  the  remaining  bark  of  the  stub  and  that  its  edges, 
when  split,  are  close  enough  to  unite;  cover  the  whole  with  a  paper  sack  tied 
below  the  wound  and  success  is  sure.  Care  is  necessary  that  the  parts  to  be 
united  fit  and  are  not  bruised."  This  method,  as  with  ordinary  shield  budding, 
requires  that  the  bud  should  be  carefully  wrapped  with  soft  yarn,  raffia  or 
other  flexible  material  to  hold  it  in  place  and  protect  it  from  the  weather. 


GRAFTING. 

G  r af  t  i  n  g  Grafting  is  the  opera- 

tion    of     inserting    a 

scion  or  shoot  into   another  tree  and  produce 
a  growth  similar  to  that  of  the  scion. 

There  are  many  styles  of  grafting,  but 
those  generally  adopted  for  nut  trees  are  the 
Whip,  Cleft  and  Bark  Grafting. 


Whip  or  Tongue    whiP      or     Tongue 

Grafting  Grafting  is  the  mode 

generally      employed 

in  root  grafting  or  upon  small  stocks  one- 
fourth  to  three-fourths  inch  in  diameter. 
Scion  and  stock  should  correspond  as  nearly 
as  possible  in  size.  Make  long  diagonal  cut 

across  each;   then  cut   each   vertically   so  that  the  tongue   of  "scion 'can  be 
forced  into  the  cleft  of  the  stock,  being  careful  that  the  line  of  separation 


CROWN    GRAFT. 


A  TREATISE  ON  NUT  CULTURE. 


43 


STOCK  PREPARED  FOR       TOUNGE  GRAFT  WHIP  OR  TONGUE 

TONGUE  GRAFT.  INSERTED.  GRAFT. 

between  the  bark  and  wood  of  the  one  will  fit  that  of  the  other  on  at  least  one 
side.  They  are  now  bound  firmly  by  a  bandage  wound  around  them  and 
waxed  over  to  protect  from  the  weather.  During  the  season  they  should  be 
examined,  and  as  they  enlarge  the  bands  should  be  cut  to  prevent  girdling 
the  stock. 


Cleft  Grafting 


This  method   is    gen- 
erally* used     in     top 

grafting  and  crown  grafting.     The  stock  is  cut 

off   squarely   and   split,    and    into   the    split   a 

wedge-shaped  scion  is  inserted. 

The   stock   must   be  cut   off   squarely   and 

smoothly  with  a  sharp,  'fine-toothed   saw,   and 

the  rough  edges  dressed  off  with  a  sharp  knife, 

so  as  to  insure  a  better  union  of  scion  and  stock. 

The  stub  is  then  split  to  a  depth  of  one  or  two 

inches,  not  exactly  down  the  centre,  but  a  little 

to  one   side   is    preferred.     The   scion   is   now 

cut,  in  wedge  form,  with  one  edge  a  little  thicker  than  the  other  and  with 

but  one  scarf  through  the  pith  if  possible.     The  blade  of  the  grafting  knife* 

is  now  removed  and  wedge  at  end  inserted  in  cleft  to  open  it  for  reception 

of  scion,  which  is  now   pressed  down  to  the  first  bud,  the  thickest  edge  of 


CLEFT    GRAFT 


"Grafting  knife  can  be  secured  from  seedsmen. 


44  A  TREATISE  ON  NUT  CULTURE. 

scion  being  on  the  outside.  The  line  of  separation  between  the  bark  and  wood 
in  the  scion  must  fit  that  of  the  stock  as  in  tongue  grafting.  To  insure  a  union 
it  is  best  to  set  the  scions  a  little  obliquely,  the  tops  leaning  from  each  other. 
The  wound  is  now  completely  covered  with  grafting  wax,  not  omitting  the  top 
of  scion,  unless  it  is  a  terminal  bud,  so  as  to  avoid  the  exposure  of  any  broken 
or  cut  surface,  by  which  the  sap  can  evaporate  or  the  weather  penetrate. 

Bark  Or  Slip        ^h*s  style  *s  ^est  suited  to  large  trees,  and  cannot  be 

GraftinS"  performed  until  after  the  sap  is  running  freely.     The 

bark  of  the  stock  is  merely  cut  through  about  an  inch 

in  length,  after  having  been  cut  off  as  for  cleft  grafting,  and  if  large  may  be  so 
cut  in  several  places  so  as  to  receive  several  scions.  The  scion  is  shaved  from 
one  side  only,  the  point  inserted  in  the  slit  under  the  bark  of  the  stock  and 
pressed  downward,  forcing  it  in  until  it  becomes  firm,  when  it  should  be  tightly 
bound  with  muslin  or  wrapping  yarn  and  all  thoroughly  waxed. 

Care  Of  Grafts    ^e  wo°d  intended  for  grafting  should  have  been  cut 
and  stored  in  ice  house  or  other  cool  place  while  yet 

dormant;  in  cold  climates  where  liable  to  be  injured  by  winter,  they  should  be 
cut  soon  after  losing  their  leaves  in  the  Fall  and  before  freezing  weather,  and 
should  be  set  as  soon  as  the  buds  of  the  stock  begin  to  swell,  except  for  Bark 
Grafting,  which  cannot  be  done  until  the  sap  is  more  active. 

The  scions  being  dormant,  the  shoot  from  the  stock  will  start  before  the 
graft  and  must  be  removed  or  they  will  rob  the  grafts  of  support.  This  opera- 
tion of  removing  suckers  should  be  repeated,  during  the  season,  as  often  as 
they  appear.  The  grafts  will  soon  make  a  rapid  growth  and  become  so  top 
heavy  as  to  render  them  liable  to  be  blown  out  by  storms.  To  prevent  this  the 
tops  of  the  grafts  should  be  pinched  off  after  making  about  two  feet  of  growth, 
by  which  the  upward  growth  will  be  checked,  the  union  strengthened,  the 
growth  become  stockier  and  better  able  to  resist  the  storms.  For  greater 
safety  support  the  grafts  by  binding  a  stake  to  the  stock  and  tying  to  top  of 
graft. 

Grafting  Wax. 

As  given  by  the  United  States  Department  of  Agriculture. 

One  pound  linseed  oil  or  tallow;  six  pounds  resin;  one  pound  beeswax. 
Melt  all  together. 

Pour  the  mass  into  a  tub  or  bucket  of  water  to  cool,  thoroughly  work  it 
and  knead  it  into  balls  of  suitable  size  to  handle.  It  is  very  important  that  all 
the  ingredients  be  pure. 


A   TREATISE   ON   NUT   CULTURE.  45 

Liquid  Grafting  Wax. 

By  U.  S.  Department  of  Agriculture. 

The  following  Liquid  Wax  is  one  of  the  best  in  use.  It  is  ready  at  all 
times  of  the  year  to  cover  the  wounds  on  trees  and  it  is  very  serviceable  in 
grafting.  Applied  with  a  varnish  brush,  the  work  is  quickly  and  thoroughly 
done. 

Melt  one  pound  of  common  resin  over  a  gentle  fire,  let  it  cool  a  little,  then 
stir  into  it  a  tablespoonf  ul  of  spirits  of  turpentine  and  seven  ounces  of  ninety-five 
per  cent,  alcohol.  If  the  alcohol  cools  the  mass  very  rapidly  it  may  be  neces- 
sary to  put  it  on  the  fire  once  more,  stirring  constantly.  The  utmost  care  must 
be  used  to  prevent  the  alcohol  from  igniting.  To  avoid  danger,  remove  the 
vessel  from  the  fire  when  the  lumps  that  have  formed  begin  to  melt.  This 
must  be  repeated  until  the  whole  mass  is  converted  into  a  homogeneous  liquid 
like  thick  syrup. 


46  A  TREATISE   ON  NUT   CULTURE. 


ORCHARD  CULTURE. 


*  *  * 

Ol  FEW  GENERAL  REMARKS  will  be  applicable  to  all  species.  Con- 
^*  stant  care,  vigilance  and  culture  are  necessary  for  best  results.  The 
distances  of  planting  will  vary  with  different  species,  according  to  the  sizes 
and  habits  of  growth.  To  occupy  the  ground,  in  order  to  tide  over  the  time 
from  setting  the  trees  till  their  fruiting,  it  may  be  planted  to  any  cultivated 
crop,  the  fertilizing  of  which  will  at  the  same  time  nourish  the  trees  until 
they  attain  a  size  that  will  so  shade  the  ground  that  the  intermediate  crop  will 
not  succeed;  after  which  the  ground  should  be  kept  cultivated  during  the 
early  part  of  the  season  and  planted  to  some  fall  crop  of  rye,  crimson  clover 
or  other  green  crop  to  be  plowed  under  the  following  Spring. 

As  there  is  a  great  variation  in  the  fruitfulness  of  individual  trees  of  the 
same  species  of  many  nut-bearing  trees,  even  under  similar  conditions,  the 
question  has  arisen  whether  they  are  bisexual  or  self-fertile — that  is,  are  the 
flowers  of  both  sexes  on  the  same  tree.  While  probably  the  principal  cause  of 
failure  is  due  to  the  different  dates  of  blooming  of  the  two  sexes,  or  probably 
the  unfavorable  climatic  conditions  at  time  of  blooming,  and  to  guard  against 
disappointment,  we  would  suggest,  as  has  been  proven  with  some  other  fruits, 
for  best  results,  not  to  plant  too  large  a  block  of  any  one  variety,  but  to  plant, 
say,  three  to  five- rows  of  one  variety,  and  three  to  five  of  another,  and  so  on, 
so  as  to  provide  a  continuous  supply  of  pollen  from  those  blooming  at  different 
times  throughout  the  wrhole  blooming  period,  and  thus  insure  the  pollination 
of  the  pistillate  flowers. 

All  suckers  should  be  kept  rubbed  off  as  they  appear  until  the  grafts  be- 
come well  established  and  heads  formed,  after  which  they  will  require  but 
little  pruning,  except  the  suckers  that  will  occasionally  appear,  and  the  adjust- 
ment of  the  branches  so  as  to  form  a  well  balanced  head. 

As  the  nuts  of  different  varieties  ripen  at  different  times  of  the  season,  as 
with  fruit,  it  is  well  to  consider  this  in  setting  the  orchard,  so  as  to  have  those 


A  TREATISE  ON  NUT  CULTURE.  47 

ripening  at  same  season  planted  near  each  other,  to  economize  time  in  gather- 
ing the  crop. 

Contrary  to  the  general  belief,  frost  is  not  necessary  to  the  ripening  of  the 
nut;  nor  in  all  cases  to  the  opening  of  the  burr  of  the  Chestnut,  as  some  of 
the  early  sorts,  such  as  ALPHA,  are  generally  open  and  gone  three  to  four 
weeks  before  frost  appears. 

The  frost  will  check  the  growth  of  the  tree  and  circulation  of  the  sap.  The 
evaporation  of  the  sap  in  the  burr  will  commence  on  the  outside  exposed  sur- 
face, which  will  rapidly  dry  and  shrink,  while  the  inner  surface  next  the  nuts 
remains  moist,  which  will  cause  the  burs  to  open  and  let  the  nuts  fall  out. 


THE     ALMOND.-  (Amygdalus.) 


ALMOND-HARD  SHELL.  ALMOND— SOFT  OR  PAPER  SHELL. 

The  Almond  and  Peach  are  considered  to  belong  to  the  same  species,  and 
the  wrild  Almond  tree  is  probably  the  parent  from  which  all  the  cultivated 
Peaches  and  Nectarines  have  descended.  Of  the  early  history  and  origin  of  the 
Almond  very  little  is  known,  although  it  is  thought  to  be  a  native  of  the  moun- 
tainous regions  of  Asia,  from  whence  it  was  taken  to  Italy,  thence  through 
France  to  Great  Britain,  where  it  was  never  grown  to  any  great  extent,  but  its 
cultivation  confined  to  the  Mediterranean  countries,  where  it  found  a  congenial 
home. 

The  European  varieties  were  brought  to  this  country  and  introduced  in 
California  in  the  early  settlement  of  the  State,  though  with  very  indifferent 
success,  and  not  until  after  planting  seedlings  and  much  experimenting  with 
new  and  improved  varieties  was  the  industry  made  profitable.  It  is  claimed 
the  Almond  will  grow  wherever  the  Peach  will  thrive.  This  may  be  true  with 
the  tree,  though  they  have  failed  to  produce  fruit  at  a  profit  in  the  Eastern 
Peach  districts. 

Many  sections  of  the  Pacific  slope,  as  well  as  some  of  our  Southern  and 
Southwestern  States,  are  thought  to  be  suitable  for  the  successful  culture  of  the 

4 


48  A  TREATISE  ON  NUT  CULTURE. 

Almond.  It  will  thrive  and  bear  fairly  good  crops  on  a  poor,  dry  soil,  but 
when  given  a  rich  loam  and  a  liberal  supply  of  water,  on  a  well  drained  soil,  it 
will  give  much  better  results.  The  European  varieties  are  being  superseded  by 
native  seedlings,  which  seem  to  have  more  vigor  and  productiveness. 

In  California  the  higher  lands  in  the  coast  valleys  and  foothill  regions  are 
recommended  as  the  best  locations.  They  should  not  be  planted  where 
there  is  danger  of  late  frosts  in  the  Spring,  as  the  trees  bloom  very  early  and 
the  fruit  buds  are  liable  to  injury,  for  which  reason  they  do  not  succeed  in  the 
Peach  growing  districts  of  the  Atlantic  States.  The  important  features  of  the 
nut  are  to  hull  easily,  have  clean,  thin,  soft  shells  and  a  smooth  bright  kernel. 

They  are  used  largely  in  confectionery,  cooking,  perfumery  and  medicine. 
The  sweet  variety  forms  a  nutritious  article  of  food.  Of  this  variety  there 
are  three  distinct  types:  The  paper  shell,  soft  shell  and  hard  shell,  the  paper 
shell  commanding  best  prices  in  market,  the  best  varieties  being  sold  to  con- 
fectioners, the  bitter  variety  being  used  in  perfumery  and  flavoring. 

Propagation  of  the  Almond  is  mainly  by  Shield  budding,  as  practiced 
with  the  Peach,  on  bitter  Almond  seedlings  or  Peach  seedlings.  Trees  should 
be  set  in  orchard  at  one  year  from  bud  and  from  sixteen  to  twenty-four  feet 
apart,  according  to  strength  of  ground,  though  probably  the  latter  distance 
would  generally  be  found  best.  At  time  of  planting,  the  trees  should  be  pruned 
to  single  stem  and  top  taken  off  as  with  Peaches,  though  in  after  growth  the 
branches  should  not  be  shortened  in,  as  with  the  Peach,  for  the  fruit  is  gen- 
erally produced  on  the  long  slender  branches  or  short  fruit  spurs  in  the  centre 
of  the  tree.  And  after  the  tree  comes  to  bearing  very  little  pruning  is 
necessary. 

The  Orchard  should  be  thoroughly  cultivated,  but  as  the  feeders  run  very 
close  to  surface  of  the  ground,  the  culture  should  be  shallow  near  to  the  trees 
to  avoid  injury  to  the  roots. 

The  Almond  comes  to  bearing  at  about  three  years  from  bud  and  increases 
with  age  until  eight  or  ten  years;  an  average  of  twenty  to  thirty  pounds  per 
tree  is  considered  a  good  yield.  The  process  of  gathering  and  preparing  the 
nuts  for  market  is  very  simple.  When  the  hulls  are  partly  opened,  disclosing 
the  nuts,  a  large  canvas  is  spread  under  the  tree  and  the  branches  are  whipped 
with  poles  until  the  nuts  are  shaken  off.  They  are  then  run  through  a  hulling 
machine  and  afterwards  separated  from  the  hulls  by  hand.  The  nuts  are  then 
bleached  by  sulphur  fumes,  to  give  them  an  attractive  appearance.  The  longer 
they  remain  in  the  bleaching  process  the  whiter  they  become. 

The  cost  of  gathering,  hulling  and  bleaching  Almonds  amounts  to  about 
two  cents  per  pound.  The  nuts  sell  at  five  to  fifteen  cents  per  pound,  accord- 
ing to  the  variety.  Some  varieties,  however,  burst  their  hulls  so  nearly  at  one 
time  as  to  need  no  bleaching,  as  they  are  not  discolored  by  unequal  exposure 
to  the  weather. 


A  TREATISE  ON  NUT  CULTURE.  49 

In  preparing  the  nuts  for-  bleaching,  after  they  are  separated  from  the  hulls, 
they  are  spread  out  on  trays  and  dried  in  the  sun  or  dry  house  for  a  few  days 
until  they  are  dry  enough  to  avoid  moulding. 

After  thorough  drying  and  bleaching,  they  are  placed  in  coarse  sacks  and 
shipped  to  all  parts  of  the  world. 

-  ,          The  almond  being  so  closely  allied  to  the  Peach  is 

insects  ana          ijable  to  be  attacked  by  the   same  insect  pests  and 

fungus  diseases.     The  most  troublesome  of  the  insects 

are  the  Red  Spider  in  California  and  the  Peach  Tree  Borer,  the  former  of 
which  is  readily  destroyed  by  spraying  in  winter  with  a  caustic  solution  for 
scale  insects  and  a  summer  remedy  recommended  as  follows:  "  Sulphur,  three 
pounds;  caustic  soda,  (ninety-eight  per  cent.)  two  pounds;  whale  oil  soap,  two 
pounds;  solution  in  all,  one  hundred  gallons.  Directions:  Boil  the  sulphur  and 
caustic  soda  together  in  about  two  gallons  of  water.  When  the  sulphur 
becomes  dissolved,  add  the  soap  and  boil  until  thoroughly  dissolved;  then  add 
water  to  make  in  all  one  hundred  gallons  of  solution  and  apply  warm." 

The  moths  of  the  Peach  Tree  Borer  appear  about  June  or  July.  The 
eggs  are  deposited  on  the  stem  of  the  tree  near  the  surface  of  the  ground, 
when  they  soon  hatch,  and  the  young  bore  through  the  tender  bark  and  girdle 
the  tree.  Their  presence  is  generally  made  known  by  the  juices  exuding  and 
forming  a  gum  on  the  surface. 

As  a  remedy  and  prevention  there  should  be  thorough  and  clean  cultiva- 
tion and  a  careful  examination  of  the  trees  in  the  Fall,  and  with  a  sharp  pointed 
knife  trace  out  and  destroy  every  insect. 

Tar  paper  and  other  protectors  are  sometimes  bound  around  the  butts  of  the 
trees  in  order  to  prevent  a  deposit  of  the  eggs. 


Of  Diseases          ^^e  Shothole  Fungus  has  created  the  greatest  injury. 
It  attacks  the  foliage  and  young  twigs.      The    first 

appearance  is  a  yellowish  brown  spot  on  the  leaf,  which  soon  eats  through  the 
leaf  and  causes  it  to  prematurely  fall  to  the  ground,  thereby  checking  the 
growth  of  the  tree,  preventing  the  maturing  of  the  fruit  and  formation  of  the 
vigorous  fruit  buds  necessary  for  the  next  season's  crop.  The  disease  is 
thought  to  prevail  to  the  greatest  extent  along  the  coast  counties  or  sections 
most  liable  to  heavy  fogs. 

As  a  preventive,  Prof.  Galloway  suggests  the  application  of  ammoniacal 
solution  of  copper  carbonate,  as  follows: 

Copper  carbonate,  ...  5  ounces. 

Aqua  ammonia,  (  26  degrees,  )  .  3  pints. 

Water,      .  .  .  .  .45  gallons. 

The  copper  carbonate  should  be  placed  in  an  ordinary  wooden  pail  and  just 


50  A  TREATISE   ON   NUT   CULTURE. 

enough  water  added  to  make  a  thick  paste;  then  pour  in  the  ammonia  and  stir 
until  all  the  copper  is  dissolved.  If  three  pints  of  ammonia  is  not  enough  to 
thoroughly  dissolve  all  the  copper,  add  a  sufficient  quantity  to  bring  about  this 
result.  When  completely  dissolved  pour  the  copper  solution  into  a  barrel  hold- 
ing forty  to  forty-five  gallons;  then  fill  the  barrel  with  water.  When  ready  to 
spray,  take  the  concentrated  fluid  into  the  field,  and  for  every  three  pints  add 
forty-five  gallons  of  water.  The  first  application  should  be  made  as  soon  as 
the  leaves  appear,  a  second  application  in  ten  or  twelve  days,  followed  by  a 
third  two  weeks  later;  six  or  seven  applications  during  the  season  will  be  of 
benefit. 

Varieties  There  are  a  number  of  varieties  being  propagated  and 

grown  from  the  various  seedlings  that  have  proven 

profitable,  and  we  suggest  for  each  locality  the  best  Seedlings  that  originated 
there.  The  catalogues  name  a  long  list,  among  the  best  of  which  are: 

I.  X.  L. — "Large,  broad,  soft-shelled;  kernel  generally  single,  plump; 
nuts  hull  easily;  tree  upright,  symmetrical  with  little  pruning.  Originated 
with  A.  T.  Hatch." 

•  King.— (King's  Soft  Shell.)— "  Originated  at  San  Jose.     Shell  very  thin 
and  soft.     Regular  and  abundant  bearer. "      Wickson. 

Ne  Plus  Ultra. — "A  paper  shell;  by  A.  T.  Hatch;  nut  large  and  long;  a 
heavy  and  regular  bearer;  it  hulls  freely." 

BEECH.—  (Fagus.) 

The  American  Beach  is  abundant  in  the  forests  throughout  a  great  portion 
of  the  United  States,  and  its  various  sorts  are  largely  planted  for  shade  and 
ornament,  though  but  little,  if  any,  effort  has  been  made  to  improve  the  varie- 
ties by  seedlings,  or  propagate  them  for  their  nuts,  though  large  quantities  are 
produced  by  the  natural  growth  and  are  considered  valuable  as  an  article  of 
food  for  swine  and  poultry.  The  nut  is  small  and  resembles  in  outline  a  grain 
of  buckwheat,  and  in  flavor  much  like  the  hazel.  With  selection  of  largest 
and  best  varieties,  under  cultivation,  the  Beech  nut  might  be  so  improved  as  to 
render  their  cultivation  worthy  of  attention. 

PrODa2"ation        ^^e  Beech  may  be  propagated  by  the  usual  modes, 
viz:     By  seed,  layers,  budding  and  grafting,  and  thrive 
best  in  a  cool,  moist  soil,  and  preferably  in  limestone  regions. 


A  TREATISE  ON  NUT  CULTURE.  51 


THE  CHESTNUT. 

The  Chestnut  ( European )  is  supposed  to  be  a  native  of  Asia  Minor  and 
derived  its  name  Castanea  from  a  city  of  that  name,  and  from  there  was  in- 
troduced into  Southern  Europe  and  disseminated  throughout  Greece,  Italy, 
France,  Spain  and  Great  Britain.  The  Japan  and  American  varieties  are 
thought  by  some  to  be  distinct  species  from  the  so-called  European,  though 
others  claim  them  to  be  varieties  of  the  same  species. 

The  American  Chestnut  (Castanea  Americana}  is  found 
in  Southern  Maine,  Southern  Vermont,  New  Hampshire, 
in  Southern  and  Central  New  York,  Province  of  On- 
tario, Canada,  through  Michigan  and  Indiana,  continu- 
ing South  through  Kentucky,  Tennessee  and  Mississippi 
and  Northeastward  throughout  Georgia,  Carolinas,  West 
Virginia,  Maryland,  Delaware,  Pennsylvania  and  New 
Jersey,  finding  most  congenial  soil  and  climate  along 
the  Blue  Ridge  and  Alleghany  Mountains  and  succeed- 
ing well  at  an  altitude  of  three  thousand  feet. 

It  thrives  best  in  high,  dry,  sandy,  gravelly  soil,  well  drained,  with  little 
or  no  limestone,  though  we  have  reports  of  fair  success  when  planted 
in  soil  containing  some  limestone.  While  on  prairie  lands  and  rich  river  bot- 
tom soils  it  has  met  very  little  success,  partially  on  account  of  its  vigorous 
growth,  immature  wood  and  liability  to  winter  kill.  On  the  foothills  of  the 
Pacific  slope  it  is  also  found  to  thrive  and  is  being  extensively  planted. 

In  the  Southern  States  we  find  another  species  known  as  the  Chin- 
quapin, ( Castanea  Pumila,}  which  is  found  to  some  extent  in  Southern  New 
Jersey,  Southern  Pennsylvania  and  continuing  on  South  and  Southwest  cover- 
ing the  Southern  regions  occupied  by  the  American  Chestnut. 

The  American  Chestnut  is  a  rapid  growing,  handsome  tree,  attaining  very 
large  proportions  when  standing  alone  with  room  for  development.  Leaves 
oblong,  lanceolate  and  pointed,  acute  at  the  base,  with  coarsely  dentate  margin, 
smooth  and  green  on  both  sides  when  mature.  Branches  long,  slender  and 
upright  in  growth.  Burr  small  and  opens  in  four  sections.  Nuts  small,  very 
sweet  and  delicate  quality,  with  very  thin  skin.  Hull  generally  covered  to  a 
large  extent  with  fuz,  in  some  cases  very  heavy,  which  feature  gives  them  a 
stale,  musty  appearance,  and  is  very  objectionable  to  buyers.  This,  however, 
is  partially  removed  by  a  process  of  rolling  or  scouring  in  barrels  or  in  a  sieve. 

The  American  Chestnut  makes  a  magnificent  tree  for  lawn  or  roadside  plant- 
ing, and  the  young  trees  are  valuable  for  stocks,  on  which  to  graft  the  improved 


52  A  TREATISE   ON   NUT   CULTURE. 

varieties  of  European  and  Japan  nuts,  though  some  prefer  the  American  seed- 
lings of  Spanish  Chestnuts  for  this  purpose,  claiming  greater  vigor. 

Chinquapin,  (Castanea  Pumila,}  is  a  smaller  growing  tree, 
sometimes  attaining  twenty  to  thirty  feet;  growth  short  jointed. 
Leaves  smaller  and  narrower  than  the  Chestnut.     Burrs  pro- 
duced in  racemes  or  clusters  and  containing  one  nut  each.     Nuts 
small,    pointed,    acorn   shaped,    with   dark   brown,    mahogany 
colored  shell;  kernel  very  sweet  and  excellent.     Burrs  open  in 
four  sections.     This  nut  is  found  in  the  Southern  markets,  but 
CHIfaQLAPiN.     seidom  reaches  our  northern  cities.     It  ripens  earlier  than  the 
American  Chestnut,  and  with  selected,  improved  varieties  it  should  become 
worthy  of  cultivation. 

Bush  Chinquapin  (Castanea  Nana.} — A  low  growing  shrub  or  bush  attain- 
ing a  height  of  eight  to  ten  feet.  General  appearance  much  the  same  as  the 
foregoing,  though  wood  of  shorter  growth.  Burr  and  nuts  very  similar,  though 
the  burr  opens  in  two  sections;  found  along  the  lower  Atlantic  Coast. 

European  Chestnut  (Castanea  Vesca.} — Trees  large,  stocky,  heavy  wooded, 
low  headed,  with  broader  spread  in  proportion  to  height;  buds  more  promi- 
nent; leaves  larger  and  thicker;  burrs  very  large,  with  thick  heavy  husk, 
which  is  quite  an  objection,  as,  during  rain  storms,  they  absorb  a  great  deal 
of  water,  and  become  very  heavy,  rendering  them  liable  to  break  and  mutilate 
the  trees  when  bearing  a  full  crop.  Nut  large  and  generally  three  to  a  burr; 
shell  of  nut  thick  and  dark  brown,  with  fuz  around  the  point  or  stem;  kernel 
is  covered  with  thick  skin,  very  bitter,  and  should  be  removed  before  eating; 
flesh  coarse  grained,  dry  and  rich,  though  not  so  sweet  as  the  American. 

Japan  Chestnut  ( Castanea  Japonica. ) — This  is  of  moderate  growth  and  as 
none  are  known  to  have  come  to  maturity  in  this  country  we  cannot  state 
definitely  their  size,  though  in  Japan  they  rarely  exceed  fifty  feet.  They 
appear  to  thrive  in  the  lower  New  England  and  the  Middle  States  and  all  down 
the  chestnut  region  of  the  coast  to  middle  Florida,  where  they  make  a  luxu- 
riant growth,  and  at  this  writing,  February  ist,  are  retaining  last  years  foliage, 
rank  and  green,  which  they  will  cast  upon  forming  new  growths,  making  it 
practically  an  evergreen  tree.  It  is  not  thought  it  will  endure  as  great  a  degree 
of  cold  as  the  American  Chestnut.  They  are  of  long  slender  growth,  with 
small  buds,  closely  set  and  on  opposite  sides  of  the  branch,  though  not 
exactly  opposite  each  other.  Leaves  long  and  narrow,  much  like  Peach  leaves, 
finely  serrate,  indentations  shallow,  pale  green  above  and  lighter  underneath. 
Burrs  small,  with  very  thin  husk  and  short  spines.  Nuts  very  large,  usually 
three  to  a  burr,  though  sometimes  five  to  seven.  Shell  thin,  of  light  brown 
color,  very  smooth  and  entirely  free  from  fuz.  Skin  thin  and  bitter.  Kernel 
rather  fine  grained  and  sweet. 


A  TREATISE  ON  NUT  CULTURE. 


53 


The  Japan  Chestnut  comes  to  bearing  very  young,  seedling  trees  gen- 
erally at  three  to  four  years  of  age,  and  grafted  trees  at  two  years  from  graft, 
•while  the  Reliance,  a  variety  remarkable  for  its  precocity  and  great  productive- 
ness, frequently  produces  nuts  the  same  year  the  grafts  are  set. 

Another  valuable  feature  of  the  Japan  chestnut  is  its  early  ripening,  most 


54  A  TREATISE  ON  NUT  CULTURE. 

varieties  coming  off  before  frost  and  two  to  three  weeks  in  advance  of  the 
Americans,  which  gives  them  an  advantage  in  the  market.  The  past  season 
the  first  shipments  of  Japan  Chestnuts  to  New  York  market  returned  $14.00 
per  bushel;  the  next  week  $10.00,  and  the  week  following,  after  the  European 
and  American  varieties  began  to  appear,  the  price  fell  -to  $8.00  and  $6.00  per 
bushel,  while  the  Americans  were  bringing  $3.00  to  $4.00  per  bushel. 

Prof.  W.  A.  Buckkout  says,  in  Bulletin  of  Pennsylvania  Agricultural  Ex- 
periment Station:  "  In  the  diversification  of  industries,  which  is  now  deserv- 
edly attracting  so  much  thought  and  attention,  the  increase  of  our  plants  for 
cultivation  should  find  a  place,  and  of  cultivated  plants  the  nut-producing  trees 
are  among  the  most  promising.  Nuts  have  a  higher  nutritive  value  generally 
than  have  those  fruits  which  are  made  up  of  the  fleshy  coverings  of  the  seeds, 
as  in  the  apple  and  peach,  &c.  They  are  rather  of  the  nature  of  staple  articles 
of  diet,  and  approach  the  grains  in  food  value.  They  are,  moreover,  not  of 
the  perishable  class,  and  are  easily  handled  with  little  waste  and  risk.  While 
all  the  nut  trees  are  probably  capable  of  improvement,  and  each  has  adaptation 
to  its  particular  sitution,  the  one  most  promising  for  Pennsylvania  is  the  Chest- 
nut. ' ' 

In  Southern  Europe  their  food  value  is  thoroughly  appreciated,  and  it 
enters  largely  into  their  daily  diet. 

Paris  alone  annually  consumes  fifteen  million  pounds  of  Chestnuts.  In 
Italy  the  peasant  family  that  owns  even  one  large  Chestnut  tree  is  sure  of  a 
living.  If  they  want  bread,  the  nuts  are  peeled  and  ground  fine,  and  the  flour 
they  make  is  as  white  as  prepared  from  wheat  by  the  American  ' '  patent ' ' 
process.  If  they  want  vegetables  of  any  kind,  the  Chestnuts  are  boiled,  baked 
with  meats,  roasted  or  made  into  soups.  The  Italian,  cook  books  are  replete 
with  recipes  for  preparing  Chestnuts. 

For  persons  who  cannot  eat  starchy  foods,  Chestnut  bread  would  be  more 
wholesome  than  wheat,  corn  or  rye  bread,  since  all  the  cereal  foods  are  full  of 
starch. 

Americans  have  not  an  idea  of  the  economic  value  of  the  Chestnut  tree. 
We  are  as  ignorant  as  well  of  the  value  of  most  of  the  other  nut-bearing  trees. 

FOOD   VALUE  OF   CHESTNUTS. 

From  the' Christian  Register. 

When  the  cereals  cease  to  be  cultivated,  the  "  granaries  of  the  world  "  will 
no  longer  be  the  vast  plains  of  Australia,  India,  Russia  and  the  Western  States 
of  America.  They  will  be  the  now  untilled  hillsides  of  the  temperate  zones, 
the  now  impenetrable  jungles  of  the  tropics.  The  mountainous  regions  of  our 
Eastern  States  will  regain  the  agricultural  supremacy  of  the  country.  The 


A  TREATISE  ON  NUT  CULTURE.  55 

trackless  wilds  of   Africa,  South  and  Central   America   will   be   the   greatest 
agricultural  regions  of  the  world. 

Of  the  plants  growing  in  the  temperate  zone,  there  is  but  one  which  will 
become  a  substitute  for  the  cereals.  Where  a  wheat  field  produces  from  fifteen 
to  twenty -five  bushels  an  acre,  a  Chestnut  grove  on  the  same  area  will  produce 
over  and  over  again  that  amount  of  equally  nutritious  food.  The  Chestnut 
grove  requires  no  cultivation.  The  late  frosts  of  Spring  and  the  drouths  of 
Summer  will  not  materially  injure  the  crop  where  wheat  crops  would  be 
ruined.  The  fortunate  owner  of  a  Chestnut  grove  can  gather  his  nuts  in  the 
Fall,  and  the  rest  of  the  year  he  can  labor  at  whatever  task  he  chooses.  In  all 
the  countries  of  Southern  Europe,  Chestnut  flour  is  largely  consumed,  and  the 
demand  exceeds  the  supply.  Bread,  cakes,  pies  are  made  from  the  flour,  and 
the  nuts  also  boiled  and  eaten  whole.  The  European  nut  is  much  larger  than 
the  American  variety,  grows  on  a  larger  tree,  and  is  much  more  prolific.  It  will 
flourish  here,  as  has  been  proved  by  trial,  and  the  larger  Chestnut,  which  must 
be  cooked  to  be  palatable,  is  now  found  in  most  of  our  markets. 

If  Chestnut  flour  is  such  an  excellent  substitute  for  wheaten  flour,  and  is 
so  easily  and  cheaply  produced,  why  do  we  not  find  more  people  cultivating 
Chestnut  trees  ?  The  Chestnut  tree  requires  a  long  time  to  come  to  a  bearing 
age,  though  it  continues  to  bear  for  centuries.  The  man  who  would  plant  a 
Chestnut  grove  to-day  would  leave  a  rich  legacy  for  his  grandchildren,  but 
would  himself  receive  little  return  for  his  expenditure.  Few  men  wish  to 
lose  the  use  of  any  considerable  part  of  their  land,  in  order  that  their  posterity 
may  have  a  rich  inheritance.  Even  in  thickly  populated  European  countries 
no  one  plants  a  Chestnut  grove.  The  groves  are  all  of  natural  growth.  The 
farmer  desires  the  present  use  of  his  land,  and  will  not  alienate  it  for  the  sake 
of  posterity.  When  once  the  Governments  actively  interest  themselves  in  the 
food  problem  of  the  future,  Chestnut  trees  will  be  set  out  on  Government 
lands ;  year  by  year  small  tracts  of  farm  lands  will  be  planted  by  their  proprie- 
tors, and  in  the  course  of  a  few  generations  Chestnut  groves  will  abound.  In 
our  country,  where  the  various  State  Governments  foster  tree  planting,  where 
there  is  an  annual  arbor  day,  why  should  not  the  trees  planted  be  trees  which, 
as  beautiful  and  long-lived  as  any  trees  that  grow,  at  the  same  time  would  con- 
tribute to  the  national  food  supply?  If  the  State  Governments  of  New 
England  and  the  middle  Atlantic  States  desire  to  preserve  the  water  powers  of 
their  rivers  by  returning  the  shorn  hills  to  forests  once  more,  let  them  plant 
Chestnut  trees.  If  the  States  of  the  West  desire  to  prevent  disastrous  floods 
in  the  great  rivers  by  establishing  timber  reservations  on  the  higher  lands,  let 
them  plant  Chestnut  trees.  If  village  communities  desire  to  beautify  the 
drives  of  their  vicinity  by  planting  trees  along  the  roadside,  let  them  plant 
Chestnut  trees. 


56  A   TREATISE  ON  NUT  CULTURE. 

The  above  remarks  have  reference  to  the  NATURAL  growth  of  Chestnut, 
while  the  grafted  varieties  come  to  bearing  earlier,  are  more  productive  and 
valuable. 

The  Chestnut  tree,  on  account  of  its  magnificent  proportions,  handsome 
form,  clean,  healthy  foliage  and  freedom  from  insect  enemies,  is  admirably 
adapted  to  ornamenting  large  grounds  or  roadside  planting.  The  prevalent 
idea  that  they  are  a  long  time  in  coming  to  bearing  is  entirely  removed  since 
the  practice  of  top  grafting  with  the  improved  varieties  has  been  more  gen- 
erally adopted.  Many  sorts  of  recent  introduction,  when  grafted  in  American 
Chestnuts,  will  produce  nuts  at  second  or  third  year  from  graft  and  some  of  the 
Japan  sorts  the  year  the  scions  are  set. 

The  American  Chestmit  in  its  natural  form  in  open  ground  attains 
immense  proportions.  In  the  town  of  Mansfield,  Conn.,  on  land  of  Mr. 
Whipple  Green,  stands  a  giant,  whose  circumference  at  four  feet  from  the 
ground  is  twenty -three  feet.  It  is  heavily  buttressed  all  around,  and  the  trunk 
is  apparently  sound.  Four  large  branches  have  been  sent  out;  the  lowest,  ten 
feet  from  the  ground,  measures  sixteen  feet  four  inches  in  circumference.  The 
circumference  of  the  buttresses  at  the  ground  is  fifty-four  feet.  The  diameter 
of  the  spread  of  the  branches  is  eighty-three  feet  from  northeast  to  southwest, 
and  from  the  northwest  to  southeast  one  hundred  feet.  In  height  it  is 
estimated  to  be  eighty  feet. 

In  Sicily,  near  Aetna,  is  reported  an  immense  Chestnut  tree  that  measured 
one  hundred  and  twenty  feet  in  circumference,  whose  shade  could  shelter  one 
hundred  horses  and  whose  hollow  trunk  admitted  two  wagons  side  by  side. 

CHESTNUT   CULTURE. 

In  his  remarks  on  this  subject  before  the  New  Jersey  State  Horticultural 
Society,  at  their  recent  meeting,  Mr.  Charles  Parry,  among  other  things,  said: 

"At  the  present  prices  of  these  nuts  there  is  no  more  inviting  field  in  all 
horticulture  than  the  growing  of  Chestnuts.  At  this  time,  when  the  prices 
of  many  farm  products  are  verging  on  the  cost  of  production,  and  some  going 
far  below  it,  Chestnuts  alone  not  only  yield  a  large  profit  to  the  grower,  but 
sometimes  make  returns  that  seem  fabulous.  This,  too,  with  large  tracts  of 
land,  suitable  for  growing  this  crop,  to  be  had  for  from  $5  to  |io  per  acre. 

"  It  seems  strange  that  the  United  States  cannot  supply  itself  with  Chest- 
nuts, a  crop  so  easily  grown  that  once  planted  the  tree  continues  to  grow  and 
yield  annually  for  centuries.  Yet  such  is  the  fact.  Every  year,  after  exhaust- 
ing its  own  supply,  the  United  States  draws  upon  Southern  Europe  for  large 
quantities,  and  yet  the  land  in  Southern  Europe  available  for  the  Chestnut  is 
but  a  small  percentage  of  that  suitable  for  it  here.  When  we  compare  the 


A  TREATISE   ON  NUT  CULTURE.  57 

standard  price  of  Chestnuts  in  this  country,  from  $4  to  $8  per  bushel,  and 
remember  that  Chestnuts  can  be  produced  cheaper  than  wheat,  we  see  at  once 
the  enormous  margin  of  profit  in  favor  of  Chestnuts.  When  we  further  reflect 
that  any  enterprising  grower  can  secure  from  $6  to  $10  per  bushel  for  a  large 
part  of  his  nuts,  we  are  able  to  appreciate  the  profitable  nature  of  the  crop. 

"  The  reasons  for  this  state  of  affairs  are  several.  One  is  the  long  time, 
judging  from  the  common  American  Chestnut,  that  it  would  require  for  a 
Chestnut  Orchard  to  come  into  bearing;  another,  that  comparatively  few 
farmers  are  acquainted  with  the  improved  varieties  of  Grafted  Chestnuts,  and 
it  is  only  these  that  are  worthy  of  being  cultivated;  still  another,  that  many 
farms  are  worked  by  renters,  and  these  would  not  be  likely  to  plant  orchards 
of  Chestnuts.  These  causes  will  continue  to  be  operative  for  many  years  to 
come,  and  it  is  for  this  reason  that  Chestnut  growing  is  such  an  attractive  field 
for  the  enterprising  horticulturist.  For  many  years  in  the  future  it  must  re- 
main a  pursuit  of  large  profit  and  with  little  competition.  Individual  trees 
frequently  yield  from  $30  to  $50  each,  and  yields  of  over  |ioo  per  tree  are  on 
record  from  trees  standing  alone.  An  orchard  could  not  be  expected  to  aver- 
age more  than  one-quarter  of  these  amounts.  A  planter,  however,  can  reason- 
ably expect  an  average  yield  of  over  a  bushel  per  tree,  or  about  $200  per  acre, 
and  this  with  but  very  little  expense  for  either  care  or  fertilizers.  • 

"  In  planting  a  Chestnut  Orchard,  care  must  be  taken  in  selecting  the  site. 
It  is  more  particular  in  this  respect  than  either  the  apple  or  the  pear.  Wet 
land,  even  if  underdrained,  is  not  suitable.  Neither  is  dry  land,  with  a  com- 
pact, impervious,  clay  sub-soil.  The  Chestnut  loves  a  loose  soil,  with  a  deep, 
open,  porous  sub-soil,  and  if  this  porous  sub-soil  is  fifteen  to  twenty  inches 
deep  it  will  be  all  the  better. 

' '  In  setting  out  an  orchard  of  Chestnuts  the  trees  should  be  about  forty 
feet  apart,  and  in  the  center  between  four  Chestnuts  place  an  Apple  tree,  and 
between  Apples  and  Chestnuts  two  Pear  trees  or  Plum  trees  of  upright  growth. 
By  this  means  a  larger  return  from  the  ground  will  be  had  at  first,  and,  as  the 
Chestnuts  need  the  room,  the  other  trees  can  be  cut  away.  Any  crop  that  is 
cultivated  and  fertilized  may  be  grown  among  the  trees  as  long  as  it  will  pay. 
An  orchard  planted  in  this  way  will  pay  its  way  from  the  start;  in  five  years 
the  trees  will  begin  to  make  handsome  returns,  and  in  ten  years  should  yield 
from  $200  to  $300  per  acre  annually. 

"  Now,  as  to  varieties.  There  is  as  much  care  needed  in  planting  a  Chest- 
nut Orchard  as  an  apple  or  pear  orchard.  An  orchard  of  seedling  Chestnuts  is 
just  as  worthless  as  an  orchard  of  seedling  apples  or  pears,  no  matter  how  large 
the  nuts  may  have  been  from  which  the  seedlings  grew.  None  but  grafted 
trees  are  worth  considering.  There  are  two  other  requisites  as  important  as 
size,  and  these  are  earliness  and  productiveness. 


58  A  TREATISE  ON  NUT  CULTURE. 

' '  To  secure  large  prices  the  nuts  must  be  early ;  to  secure  large  returns  the 
trees  must  be  productive.  No  matter  if  a  nut  is  large  and  early  both,  if  it  does 
not  load  the  wagons  it  will  not  yield  large  returns.  Quality  is  of  little  account. 
I  never  saw  a  Chestnut  buyer  taste  a  nut ;  appearance  is  of  more  account.  A 
light  colored,  bright  nut,  free  from  fuz,  of  medium  size,  four  or  five  inches  in 
circumference,  sells  best  in  the  Philadelphia  market.  In  planting  an  orchard  a 
succession  of  varieties  is  desirable,  so  as  not  to  have  the  whole  crop  on  hand  at 
once.  The  following  will  make  a  good  succession  of  profitable  varieties,  ripen- 
ing in  the  order  named : 

"  First.  Alpha,  the  earliest  Chestnut,  a  good  grower  and  bearer;  nuts  about 
four  inches  around;  brought  this  Fall  40  cents  per  quart  or  over  $12  per  bushel. 

"  Second.  Advance,  ripening  about  five  days  later;  a  good  grower  and 
bearer,  large  in  size;  brought  this  Fall  30  cents  per  quart,  or  over  $9  per  bushel. 

"  Third.  Reliance,  ripening  four  or  five  days  later;  not  so  fast  a  grower  as 
the  preceding,  owing  to  its  enormous  loads  of  nuts,  which  are  large,  smooth 
and  handsome;  brought  this  Fall  25  cents  per  quart,  or  about  $8  per  bushel. 

"  Fourth.  Giant,  ripening  four  or  five  days  later;  good  grower  and  nuts  very 
large,  six  inches  around;  not  so  productive  as  the  preceding. 

"  Fifth.  Paragon,  ripens  later  and  is  of  better  quality  than  any  of  the  pre- 
ceding. It  is  large  and- productive,  and  brought  this  year  20  cents  per  quart, 
or  over  $6  per  bushel. 

"  The  above  varieties  are  enough  for  any  commercial  orchard,  but  there 
are  several  others  of  merit  that  can  be  included  where  a  larger  list  is  desired, 
viz. :  Success,  Numbo,  Ridgely,  Scott,  Hannum,  Miller  and  others.  Any  of 
the  above  varieties  will  commence  to  bear  in  two  years  from  planting  and 
increase  yearly  in  their  yield. 

"  Some  of  these  varieties  are  much  more  liable  than  others  to  be  infested 
by  worms.  Scott  is  remarkably  free  from  these  pests.  Others,  especially  the 
early  varieties,  are  very  liable  to  attack. 

"There  seems  to  be  but  one  way  to  combat  this  enemy,  and  this  is  to 
gather  daily  all  fallen  Chestnuts,  destroy  the  wormy  ones  and  treat  the  rest 
with  bi-sulphide  of  carbon.  By  this  means  the  number  of  beetles  will  be 
greatly  diminished.  Where  there  are  large  groves  of  wild  Chestnuts  near-by 
that  are  not  attended  to,  even  this  plan  will  be  only  partially  successful. 

"There  are  two  ways  of  obtaining  a  Chestnut  grove — namely,  by  grafting 
a  natural  grove  or  by  planting  arable  land.  In  grafting,  the  best  time  to  com- 
mence is  after  the  timber  has  been  cut  two  years.  The  sprouts  have  then 
grown  to  a  proper  size  and  the  best  results  will  be  attained  at  this  age." 


A  TREATISE   ON   NUT   CULTURE.  59 

FRUIT   NOTES   FROM   WOODBANKS.-THE  CHESTNUT  CROP. 

T.  Gricner,  in  American  Gardening. 

In  earlier  issues  of  American  Gardening  I  have  repeatedly  told  of  the  two- 
acre  Paragon  Chestnut  orchard,  which  we  planted  in  1893  in  Ontario  county. 
The  results  are  already  beginning  to  show.  Although  the  wood-growth  has 
not  been  remarkable  in  amount  for  the  past  three  years,  the  trees  being  still 
quite  small,  yet  it  has  been  healthy  and  the  little  trees  this  year  have  given  us 
all  the  fruit  that  they  could  hold  up.  It  was  a  sight,  indeed,  to  see  these  little 
trees  with  branches  bending  low  under  their  load  of  the  remarkably  large  and 
heavy  burrs.  Many  of  the  latter  contained  four  and  five  nuts  of  the  largest 
size,  larger  than  we  have  seen  them  elsewhere,  and  especially  on  the  trees  at 
Woodbanks  with  its  apparently  ailing  foliage. 

It  is  evident,  however,  that  we  have  made  a  mistake.  The  Paragon  tree 
seems  to  be  bound  to  fruit  almost  from  the  start.  We  should  not  allow  it  to 
indulge  in  this  wasteful  inclination.  The  few  quarts  or  baskets  of  nuts  that 
we  can  get  from  the  trees  during  their  first  three  or  four  years,  or  even  the  few 
bushels  to  bs  harvested  for  some  years  more,  cannot  possibly  compensate  for 
the  loss  in  wood-growth.  Fruit  production  requires  considerable  energy.  We 
want  the  trees  to  exert  all  their  efforts  in  healthy  wood-growth,  in  order  to 
come  to  full  bearing  size  at  as  early  an  age  as  possible.  The  comparatively  few 
nuts  which  the  trees  gave  us  this  year  cannot  help  but  reduce  the  bearing 
wrood  one-half  for  another  year,  and  the  nuts  of  the  next  crop,  if  allowed  to 
remain  on  the  trees,  must  necessarily  again  largely  reduce  the  bearing  wood 
for  another  year,  perhaps  one-half  or  more. 

It  will  be  an  interesting  experiment  to  watch  the  development  of  trees, 
some  of  which  are  allowed  to  fruit  while  others  have  every  effort  at  fruit  pro- 
duction literally  nipped  in  the  bud.  This  experiment  we  propose  to  make. 
Only  a  few  of  the  trees  will  be  allowed  to  fruit  for  years  to  come,  but  we  feel 
even  now  quite  sure  of  the  outcome — -so  sure  that  I  would  advise  every  one  who 
has  a  Paragon  tree  to  remove  the  burrs  as  soon  as  set  every  year  for  at  least  ten 
years,  with  the  exception  perhaps  of  leaving  a  very  few  nuts  to  ripen  for  the 
sole  purpose  of  satisfying  the  grower's  curiosity. 

On  the  whole,  I  am  now  more  enthusiastic  than  ever  about  the  possibilities 
of  growing  Chestnuts  for  pleasure  and  profit  when  we  have  such  an  excellent 
nut  as  the  Paragon.  The  only  drawback  seems  to  be  the  difficulty  of  getting 
an  orchard  started.  Even  with  the  greatest  care  in  planting  and  caring  for 
them,  an  undue  proportion  of  the  trees  die  during  the  first  or  second  year,  and 
have  to  be  replaced.  Even  now,  after  repeated  efforts  to  get  the  vacancies 
filled  in,  there  are  a  number  of  trees  missing,  while  there  is  not  a  vacancy 


60  A  TREATISE  ON   NUT  CULTURE. 

among  the  Japanese  plums  planted  alternately  between  the  chestnuts  in  each 
direction. 

There  is  one  point  on  which  we  need  more  light — namely,  the  union  of 
stock  and  graft.  Many  of  our  trees  show  a  considerable  enlargement  of  the 
stem  above  the  union,  evidently  the  Paragon  portion  growing  more  rapidly 
than  the  native  seedling  stock.  The  question  is,  whether  the  union  is  perfect 
or  not.  Sometimes  I  fear  that  the  union  will  always  be  a  weak  spot  in  the  tree, 
and  yet  our  Paragon  at  Woodbanks,  which  showed  the  enlargement  from  the 
start,  is  apparently  outgrowing  the  difference,  the  stock  gradually  catching 
up  with  the  grafted  portion. 

PARAGON   CHESTNUT  CULTURE.. 
By  J.  S.    Woodward. 

Acting  on  the  advice  of  The  Rural  New-  Yorker,  in  the  Spring  of  1890,  I 
bought  three  Paragon  Chestnut  trees.  They  were  planted  in  vacant  places  in 
a  grove  of  common  Chestnuts.  Two  lived,  and  I  am  ashamed  to  acknowledge 
that  they  have  been  utterly  neglected,  never  having  had  any  mulching  or  care 
beyond  being  let  alone.  Neither  of  them  is  over  seven  feet  high  or  three- 
fourths  of  an  inch  in  diameter  of  body,  but  this  past  summer  one  of  them  pro- 
duced three  burrs,  each  with  three  Chestnuts,  and  the  other  had  seven  burrs 
with  three  nuts  in  each  burr.  Here  was  this  little  tree  with  twenty -one  nuts, 
each  of  the  weight  of  four  average  nuts  from  the  common  trees.  This  would 
make  the  crop  equal  to  eighty-four  common  nuts.  The  number  of  nuts  was  a 
surprise  to  me,  and  if  the  common  trees  in  our  grove  had  produced  Chestnuts 
in  proportion,  we  would  have  had  more  than  five  hundred  bushels.  I  tested 
them  in  comparison  with  the  common  nuts,  and  gave  them  to  others  to  taste; 
all  agreed  that  they  were  equally  good.  I  also  showed  them  to  a  dealer  in 
our  city,  and  while  the  common  nuts  were  selling  for  $5  per  bushel,  he  said  he 
would  gladly  pay  $8  for  such  as  these. 

In  the  Spring  of  1892,  we  sent  a  hired  man  into  our  Chestnut  grove  to  cut 
down  some  other  trees  which  were  groVing  there.  Through  a  misunderstand- 
ing of  the  order,  he  cut  some  forty  Chestnuts  before  we  discovered  what  he 
was  doing.  The  trees  cut  varied  from  four  to  eight  inches  in  diameter.  To 
make  the  best,  of  the  situation,  we  let  the  sprouts  grow  about  the  stumps,  as 
the  quickest  way  to  repair  the  damage.  These  sprouts  made  a  growth  of  eight 
feet  on  an  average  and  last  spring  I  sent  for  scions  of  Paragon  and  Numbo,  and 
grafted  from  three  to  five  sprouts  about  each  stump.  I  had  the  impression  that 
it  was  very  difficult  to  successfully  graft  the  Chestnut  and  so  I  took  great  pains 
in  doing  the  work.  I  selected  scions  and  stocks  as  nearly  of  the  same  size  as 
possible  and  used  the  splice  or  tongue  system  of  grafting,  winding  well  with 


A  TREATISE  ON  NUT  CULTURE.  61 

waxed  cloth.  A  part  I  grafted  quite  early  and  others  after  the  leaves  on  the 
stocks  were  nearly  as  large  as  a  mouse's  ear,  having  kept  the  scions  in  the  saw- 
dust next  the  ice  in  the  ice-house.  To  my  surprise  and  great  joy  more  than 
seventy-five  per  cent,  of  the  scions  grew,  though  some  grew  so  rapidly  that 
they  were  broken  off  by  the  wind  before  fully  united.  They  have  made  a 
growth  of  from  four  to  six  feet  and  some  have  produced  over  twenty-five  feet  of 
new  wood ;  all  have  ripened  up  as  sound  as  a  dollar.  From  present  appearances 
— judging  from  what  the  two  little  trees  have  done,  many  of  these  scions  will 
bear  another  year.  Now,  I  am  more  than  glad  that  our  Dutchman  did  not 
better  understand  English.  We  shall  have  the  rest  of  the  natural  grove  cut 
down  so  as  to  graft  the  sprouts  that  spring  from  the  stumps.  As  no  insects 
ever  attack  the  Chestnut  here  I  believe  a  Paragon  orchard  will  pay  more  money 
than  the  same  land  in  apples. 


PARAGON  CHESTNUTS. 
By  J.  S.    Woodward. 

ANOTHER  YEAR'S  EXPERIENCE. 

Older  readers  may  remember  that  a  year  ago  I  gave  my  experience  with 
two  trees  of  Paragon  Chestnuts,  and  also  the  result  of  grafting  the  Paragon  on 
common  sweet  Chestnuts.  For  the  benefit  of  new  readers,  let  me  say  that  the 
two  trees  which  we  have  were  planted  in  the  Spring  of  1890,  one  year  grafts, 
and  that  in  the  Summer  of  1893,  one  of  them  bore  seven  burrs  with  three 
Chestnuts  each,  and  the  other  three  burrs  with  a  like  number.  These  trees 
are  now  about  one  and  one-half  inches  in  diameter  of  body,  not  over  seven  feet 
high,  and  with  a  spread  of  top  of  not  over  four  feet.  The  one  that  bore  twenty- 
one  Chestnuts  last  year  was  more  exposed  than  the  other,  and  the  late  frost 
we  had  last  Spring  so  killed  the  young  growth  that  it  bore  no  fruit  this  year. 
The  other,  bearing  nine  Chestnuts  last  year,  started  with  twenty-two  burrs  this 
year,  but  being  away  from  daily  observation  the  Summer  web-worm  got  upon 
it,  and  so  ate  the  leaves  from  one  limb  that  the  burrs  dropped  from  that,  and  it 
matured  but  seventeen  burrs.  But  before  they  were  fully  ripe,  some  vanda 
stole  the  most  of  these,  so  that  we  got  only  sixteen  Chestnuts  this  year.  I 
weighed  these  and  they  averaged  a  little  over  one  ounce  to  four  Chestnuts. 

Some  of  the  grafts  set  in  the  Spring  of  1893  bore  nuts  this  year,  and  all 
have  made  a  very  strong,  healthy  growth,  and  show  every  indication  of  great 
fruitfulness  next  season.  I  last  Spring  grafted  a  lot  more,  and  among  others  I 
cut  off  quite  large  trees  and  cleft-grafted  them  the  same  as  I  would  the  Apple. 
On  others,  I  inserted  scions  in  the  side  of  the  trunks,  and  these  have  made  a 
good  growth.  Next  Spring  I  shall  cut  the  main  body  off  just  above  the  grafts. 


62  A  TREATISE  ON  NUT  CULTURE. 

I  grafted  some  quite  early,  and  others  just  as  the  buds  were  nicely  swelling. 
I  also  put  in  other  scions  after  the  bark  would  start  quite  easily,  and  I  came  to 
the  conclusion  that  if  the  scions  were  cut  in  proper  season,  and  kept  perfectly 
dormant,  that  it  does  not  make  much  difference  when  the  grafting  is  done. 
Only,  of  course,  the  scions  cannot  be  inserted  on  the  side  of  the  trunk  until 
the  bark  will  start  easily,  as  in  this  style  of  grafting  the  scion  is  cut  slanting 
from  one  side  to  a  point,  and  inserted  under  the  bark  similar  to  a  bud  in  bud- 
ding, but  having  the  end  sticking  out  a  couple  of  buds. 

A  successful  method  of  grafting  is  to  cut  off  a  limb  or  the  main  trunk, 
about  an  inch  or  so  in  diameter,  and  insert  scions  cut  the  same  shape  as  those 
last  mentioned,  under  the  bark,  waxing  the  whole  end  of  the  stub.  Two  or 
more  scions  may  be  inserted  in  a  stub,  but  one  is  a  plenty  to  let  grow.  In 
using  this  method,  of  course  the  bark  must  be  loose.  But  don't  make  the 
mistake  I  did  in  several  cases;  don't  shove  the  scion  down  so  far  that  a  little 
of  the  cut  surface  does  not  extend  above  the  end  of  the  stub,  for  if  you  do,  no 
union  can  take  place  above  the  cut  surface,  and  a  bad  job  is  the  result.  In  all 
systems  of  grafting  the  Chestnut,  I  have  found  it  to  pay  to  use  waxed  cloth, 
and  firmly  bind  the  limb  until  growth  takes  place  to  such  an  extent  that  the 
band  is  liable  to  strangle  the  young  growth. 

I  notice  that  a  good  deal  is  said  about  the  Chestnut  not  making  a  good 
union  of  stock  and  scion.  I  have  closely  examined  mine,  and  while  occasion- 
ally one  does  not  seem  to  be  perfectly  joined,  the  majority  have  made  a  good 
union,  and  on  a  good  many  it  would  puzzle  one  to  find  the  place  of  grafting. 
I  have  had  a  few  to  break  with  the  wind,  but  in  no  case  has  it  been  at  the  col- 
lar. Next  Spring  I  intend  to  cut  off  and  top-work  a  good  many  trees  which  I 
have  that  are  from  four  to  six  inches  in  diameter  of  trunks.  I  will  do  this  as 
I  wo.uld  an  Apple  Orchard,  using  the  limbs  and  spreading  the  top  as  much  as 
possible,  so  as  to  have  them  come  quickly  into  fruitage.  I  have  tried  budding 
this  past  Fall,  but  so  far  have  had  no  success.  Will  some  one  give  needed 
instructions  if  "  the  thing  can  be  did." 


A  TREATISE  ON  NUT  CULTURE.  63 

CULTIVATION   OF   THE  CHESTNUT. 

FACTS   ABOUT  GRAFTING  THIS   NUT. 

From  Rural  New  Yorker,  5,  79,  '<?./. 
Any  Practical  Future  for  .the  Business? 

7.  How  high  are  your  trees  grafted?  2.  Does  the  scion  unite  perfectly? 
j.  Have  you  known  the  top  to  blow  off  on  account  of  weakness  at  the  point  of 
union?  4.  At  what  size  and  age  do  your  improved  Chestnuts  bear?  5.  How 
many  nuts  to  the  burr?  6.  How  about  size  and  quality  compared  with  wild 
Chestnuts?  7.  Do  you  think  Chestnut  culture  promises  any  practical  rewards 
to  farmers  or  others  ?  . 

How  to  Start  the  Graft. 
By  a  Reader. 

i.  Five  to  six  feet.  2.  Not  always  on  young  trees.  On  large  trees  worked 
in  branches  from  one  to  one  and  one-half  inches  thick,  the  scions  take  as  readily 
and  make  as  perfect  a  union  as  the  Apple.  In  the  nursery  I  have  the  best  suc- 
cess in  whip-grafting,  having  the  scion  and  stock  of  equal  size.  3.  Yes;  some- 
times the  scions  will  make  a  growth  of  two  to  three  feet,  and  do  not  apparently 
form  a  particle  of  union  with  the  stock.  My  opinion  is  that  this  occurs  from 
too  free  a  flow  of  sap.  If  the  scions  are  cut  before  the  sap  begins  to  flow,  and 
left  to  wither  somewhat,  they  may  be  successfully  grafted  up  to  the  middle  of 
May,  and  the  union  will  be  more  perfect.  4.  They  usually  commence  bearing 
the  second  year  after  grafting.  I  am  alluding  to  the  Paragon.  The  Numbo 
will  take  several  years  longer.  The  Japan  I  consider  of  very  little  account 
compared  with  the  above  varieties.  Some  of  the  Japan  varieties  bear  very  fine 
nuts,  but  they  shrink  much  quicker  than  the  Paragon  and  Numbo.  5.  From 
one  to  four,  sometimes  five  to  six.  6.  The  size  is  generally  from  three  to  four 
times  as  large  as  the  common  Chestnut.  In  quality  they  are  not  as  fine  as  the 
common  Chestnut,  but,  like  the  Concord  among  Grapes,  they  are  good  enough 
for  the  masses  of  consumers;  boiled  or  roasted  they  are  excellent.  7.  Emphati- 
cally, yes.  If  a  young  farmer  would  plant  a  grove  of  one  thousand  trees  now, 
ten  years  hence  he  would  have  an  independent  competence. 

Chestnuts  or  Apples  for  Profit. 
By  W.  Atkinson. 

i.  I  think  about  one  foot  high.     2.  It  does  in  the  case  of  Numbo,  per- 
fectly; of  my  first  trees  of  Paragon,  apparently  the  union  was  not  so  perfect. 
5 


64  A  TREATISE  ON   NUT  CULTURE. 

3.  I  have  had  no  tops  blow  off.  4.  At  three  years,  they  bear  a  few.  5. 
Usually  three  nuts  to  a  burr.  6.  The  size  is  fully  double  the  average  native 
Chestnuts;  quality  less  than  half.  7.  Only  moderately  so.  I  would  rather 
expect  to  profit  more  from  an  Apple  than  a  Chestnut  Orchard. 

Notes  from  a  Big  Grove. 

By  Joseph  L.  Lovett,  Bucks  County,  Pa. 

I  have  a  grove  of  nearly  one  thousand  Paragon  Chestnut  trees,  i.  I  gen- 
erally graft  my  trees  four  to  five  feet  from  the  ground.  2.  The  scion  does  not 
always  unite  perfectly  on  American  stocks,  but  on  Spanish  there  is  in  every 
case  a  perfect  union.  3.  In  all  my  experience,  I  never  had  but  one  top  blow 
off,  and  that  happened  when  the  tree  was  loaded  with  nuts;  it  broke  at  the 
union  of  the  scion  with  the  stock.  4.  My  Paragon  trees  commence  to  bear 
when  four  to  five  feet  high ;  they  bear  the  second  year  from  the  graft.  The 
great  trouble  with  me  is  that  they  bear  too  full  every  year.  Paragon  has  no  off 
years.  5.  Generally  three  nuts  to  the  burr;  sometimes  as  high  as  five  to  seven 
to  a  burr.  6.  The  size  is  very  large;  forty  selected  nuts  will  make  a  quart,  dry 
measure.  They  sell  at  forty  cents  a  quart,  or  one  cent  apiece.  When  boiled, 
the  quality  is  as  good  as  the  wild  nuts.  Paragon  ripens  from  ten  days  to  two 
weeks  ahead  of  the  common  wild  Chestnut;  for  that  reason  a  better  price  can 
be  had  for  them.  7.  There  is  great  promise  in  Chestnut  culture  for  those  who 
have  the  time,  money  and  patience.  But  little  attention  has  been  given  to  it; 
the  wild  or  American  has  become  almost  extinct  in  some  sections.  What  will 
prevent  extensive  planting  is  the  great  difficulty  of  getting  the  trees  to  grow; 
some  seasons  from  one-half  to  three-fourths  will  be  lost  by  transplanting. 
Another  great  difficulty  is  the  grafting,  which  will  make  the  tree  always  sell  at 
a  high  price. 

A  Profitable  Business  on  Suitable  Soil. 
T.  T.  Lyon. 

i.  One,  a  Paragon,  is  grafted  about  two  feet  above  the  surface.  Others, 
Japanese,  at  or  beneath  the  surface.  2.  The  Paragon,  grafted  at  two  feet,  does 
not  form  a  satisfactory  union ;  although  other  Paragons,  Japanese  and  Euro- 
pean varieties,  seem  to  form  satisfactory  unions  at  or  beneath  the  surface. 
3.  None  of  these,  in  my  case,  has  been  broken  off,  at  the  point  of  union,  by 
wind  or  otherwise.  4.  Two-year-old  grafts  have  generally  fruited  at  from  one 
to  three  years  from  the  date  of  planting.  5.  Paragon  has  generally  produced 
two  or  three  nuts  to  the  burr,  while  the  number  of  burrs  has  sometimes  been 
such  that  one-half  was  removed  soon  after  setting.  One  of  the  most  produc- 


A  TREATISE  ON  NUT  CULTURE.  65 

live  Japanese  varieties  produced  a  very  heavy  crop  upon  a  tree  less  than  six 
feet  in  height,  each  burr  being  even  smaller  than  those  of  our  wild  natives;  but 
invariably  with  a  single  large,  round  nut  in  each.  6.  Paragon  is  nearly, 
though  not  quite  equal  in  quality  to  our  natives,  and  in  size,  fully  the  equal  of 
the  Europeans.  The  Japanese,  above  referred  to,  is  of  similar  size  and  quality; 
but  with  a  slight  astringency,  which  disappears  when  dry  enough  for  use. 
7.  It  is  my  conviction  that,  with  the  Paragon,  and,  probably,  with  some  of  the 
Japanese  varieties,  a  profitable  orchard  business  may  be  conducted  upon  a 
suitable  soil.  This  conviction  is  based  upon  a  two  or  three  years'  experience  in 
fruiting  the  Paragon,  and  but  a  single  season's  fruiting  of  the  European  and 
Japanese  varieties, 

Needs  Careful  Work  to  Propagate. 
C.  H.,  Conestogay  Pa. 

My  experience  with  Chestnut  culture  is  with  Paragon,  an  imported  Japan, 
and  the  Italian.  I  have  not  found  the  last  two  profitable.  The  Japan  is  very 
large  and  fine  looking,  better  in  quality  than  the  Italian,  but  not  so  good  as 
the  Paragon.  It  is  not  productive — many  of  the  burrs  are  nutless.  I.  It  is 
important  to  have  a  strong  stock,  an  inch  or  more  in  diameter,  but  for  a  good 
union  the  graft  and  stock  should  be  of  the  same  size;  therefore  we  must  set  the 
graft  two  to  four  or  six  feet  up.  2.  Often  defective.  This  is  another  reason 
for  not  grafting  in  the  heavy  stock  near  the  ground.  The  wind  would  break  it 
off  sooner  than  the  graft  set  on  the  "pliable  stock.  3.  Yes,  but  so  far  not 
seriously.  It  sometimes  makes  unsightly  knots;  how  these  will  behave  when 
the  trees  become  large  remains  to  be  seen.  I  had  hoped  to  avoid  these  defects 
by  root  grafting,  but  my  root  grafting  did  not  prove  a  success.  Budding 
makes  the  best  union,  but  this  is  also  very  uncertain.  In  fact,  success  in 
propagating  Chestnuts  does  not  by  any  means  amount  to  one  hundred  per 
cent.  4.  Usually  the  second  year  after  grafting  I  have  had  from  three  to  four 
quarts  on  four-year-old  grafts  worked  in  the  top  of  a  two-inch  stock.  5.  Gen- 
erally three.  6.  The  average  Paragon  would  probably  weigh  three  to  four 
times  as  much  as  the  average  wood  Chestnut.  In  quality  it  is  nearly  as  good. 
7.  I  think  it  does.  The  trees  bear  young  and  abundantly,  and  rarely  fail  to 
make  a  crop.  Rough  land  not  adapted  to  general  farming  is  suitable  for  a 
Chestnut  orchard.  Grafts  set  on  young  sprouts  in  the  wood  lot  will  be  profit- 
able in  three  years. 


66  A   TREATISE   ON   NUT   CULTURE. 

The  Union  Seems  Perfect. 
Isaac  F.    Tillinghast. 

Our  experience  in  Chestnut  culture  is  not  extended  enough  to  prove  of 
much  value  as  yet,  the  trees  having  been  set  but  three  and  four  years.  •  They  were 
Numbo  and  Japan  Giant,  grafted  four  or  five  feet  from  the  ground.  The  union 
between  stock  and  scion  seems  perfect  enough,  as  none  has  broken  apart.  L/ast 
seasofl  the  trees  averaged,  perhaps,  ten  burrs;  some  had  two  and  some  three 
very  large  nuts  in  each,  which  ripened  before  our  native  nuts.  We  think  the 
quality  excellent,  in  fact,  fully  equal  to  small,  native  nuts'.  We  see  no  reason 
why  it  would  not  be  a  profitable  industry,  and  have  seriously  contemplated 
setting  a  large  orchard. 

Regrets  for  Small  Planting. 
C.  Cooper,  Pennsylvania. 

I  have  had  .some  experience,  but  only  in  a  limited  way,  having  but  few 
trees  bearing.  One  of  these  is  about  twenty-five  years  old,  and  for  several 
years  has  annually  produced  from  one  to  one  and  one-half  bushels.  Had  I, 
when  it  was  planted,  put  out  ten  or  twelve  acres,  they  would  have  long  since 
paid  for  the  ground,  labor,  interest,  taxes  on  land,  and  been  netting  now  a 
nice  income,  with  no  expense,  except  for  gathering  the  crop.  This  tree  is  of 
the  Spanish  variety;  the  fruit  is  about  two  and  one-half  times  larger  than  the 
common  wild  nut,  and  of  equally  good  quality,  i.  We  graft  from  six  inches 
to  three  feet  above  the  surface,  according  to  conditions.  2.  The  union  seems  to 
be  good  after  the  second  year;  occasionally  by  storms  or  accident,  if  the 
growth  is  strong,  perhaps  two  or  three  per  cent,  may  be  broken.  3.  I  have 
never  known  them  to  break  after  the  third  year.  4.  Generally  the  third 
or  fourth  year,  when  they  would  be,  if  grafted  on  a  stock  not  removed, 
eight  to  ten  feet  high.  5.  One  to  three  nuts  to  the  burr.  6.  I  have  never 
found  the  quality  of  Paragon,  Numbo  or  any  of  the  very  large  nuts  equal  to 
that  of  our  Spaisnh  nut. 

THE   CHESTNUT   IN   CALIFORNIA. 
By  Felix  Gillet,  in  Pacific  Rural  Press. 

Last  Spring,  a  very  good  book  from  the  Department  of  Agriculture,  en- 
titled "Nut  Culture  in  the  United  States,"  was  issued,  but  on  account  of  an 
act  of  Congress,  passed  last  winter,  limiting  to  an  edition  of  one  thousand 
copies  all  bulletins,  reports,  etc.,  containing  more  than  one  hundred  pages, 


A  TREATISE  ON  NUT  CULTURE.  67 

only  one  thousand  copies  of  that  book  were  published.  The  Department  could 
not  be  blamed  for  such  a  niggardly  edition,  which,  as  the  Rural  Press 
remarked  in  its  issue  of  May  i6th,  rendered  it  wholly  inaccessible  to  the  tens 
of  thousands  who  would  be  interested  in  it.  Congress  alone  was  to  blame  for 
it.  But  to  make  up  for  the  deficiency,  the  Rural  Press  published  the  principal 
portions  of  the  book,  those  relating  to  the  Walnut  and  Almond,  as  being  of 
great  interest  to  the  people  of  this  State.  As  you  didn't  give  any  extract  from 
that  portion  of  the  book  relating  to  Chestnuts,  I  would  like  to  have  you  pub- 
lish in  your  columns  a  short  essay  of  mine  on  that  very  nut. 

First,  I  would  call  your  attention  to  a  paragraph  of  the  aforesaid  book, 
page  80,  under  the  heading  of  "  Budding  and  Grafting,"  doing  great  injustice 
to  that  important  member  of  the  nut  family,  the  Chestnut,  as  far  as  this  State 
is  concerned,  and  reading  as  follows:  "  Neither  budding  nor  grafting  is  very 
successful  with  the  Chestnut  in  the  dry  climate  of  California." 

As  I  have  budded  and  grafted  with  success  on  my  own  place,  in  Nevada 
City,  for  the  last  twenty-six  years,  thousands  and  thousands  of  Chestnuts,  that 
extract  greatly  surprised  me;  so  I  remonstrated  with  the  Department  against 
such  a  sweeping  assertion,  telling  them  that  they  were  doing  a  great  injustice 
to  our  State  in  publishing  such  an  erroneous  statement,  especially  in  a  work  of 
that  kind,  and  assuring  the  Department  that  it  had  surely  been  imposed  upon 
by  some  ignorant  horticulturist. 

Mr.  S.  B.  Heiges,  head  pomologist  of  the  Department,  replied  to  me  as 
follows : 

Regarding  your  comment  upon  what  is  stated  in  the  bulletin  on  "Nut 
Culture,"  page  80,  concerning  grafting  or  budding  the  Chestnut  in  the  dry 
climate  of  California,  I  would  state  that  you  were  the  only  party  who  reported 
success,  and  that  there  are  portions  of  California  in  which  the  climate  perhaps 
is  much  dryer  than  where  you  are  located.  From  what  I  have  been  able  to 
learn,  your  climate  more  closely  resembles  that  of  the  Eastern  States  than  any 
portion  of  California.  Here,  our  successful  Chestnut  grafters  consider  any- 
thing less  than  ninety  per  cent,  as  a  partial  failure.  Amongst  others  who  have 
reported  their  experience  in  grafting  and  budding  the  Chestnut  in  California,  I 
may  mention  Luther  Burbank,  who  reports:  "Neither  budding  nor  grafting 
is  very  successful  in  this  dry  climate." 

Thus  it  appears  that  Mr.  Luther  Burbank  was  the  person  who  gave  the 
Department  such  erroneous  information.  That  Mr.  Burbank  met  with  failure  in 
budding  and  grafting  the  Chestnut  on  his  place  in  Sonoma  county  I  will  not 
dispute,  though  it  greatly  surprises  me;  but  he  should  not  have  generalized, 
and  more  so  when  his  information  was  to  be  published  in  that  book,  and  assert 
that  "  neither  budding  nor  grafting  is  very  successful  in  the  dry  climate  of 
California."  But  it  is  a  fact  that  Calif ornians  are  too  apt,  when  failing  to 
accomplish  one  thing  or  another,  to  throw  the  blame  on  our  dry  climate,  but 
never  on  themselves.  Now,  let  me  tell  you  that  such  is  not  the  case,  for  the 


68  A  TREATISE  ON  NUT  CULTURE. 

Chestnut  can  easily  enough  be  budded  or  grafted  in  California,  if  we  only 
know  how  to  do  it;  and  I  assert  that  the  climate  either  of  Nevada  or  Sonoma 
counties  has  nothing  whatever  to  do  with  the  success  or  failure  in  budding  and 
grafting  the  Chestnut,  as  one  is  certainly  as  dry  as  the  other.  I  know  posi- 
tively that  the  summers  in  this  county  are  terribly  dry  and  hot.  Now,  for  the 
benefit  of  the  readers  of  the  Rural  Press,  I  will  hereby  describe  how  to  bud 
and  graft  the  Chestnut,  giving  them  at  the  same  time  some  general  ideas  on  its 
culture  and  planting  and  the  harvesting  of  its  nuts,  and  figures  showing  how 
important  has  become  in  other  countries  the  culture  of  that  nut  tree. 

GRAFTING  THE  CHESTNUT. --If  asked  at  what  time  of  the  year  I  graft  the 
Chestnut,  I  would  answer  :  At  any  time  from  March  ist  to  October  ist ;  for  I 
have  grafted,  (common  cleft  grafting)  Chestnuts  with  good  success  in  the  Spring, 
also  in  midsummer  (July)  and  in  the  Fall  (from  September  2oth  to  October  ist. ) 
For  Summer  grafting  I  used  with  equal  success  scions  kept  in  sand  in  the 
cellar,  or  wood  of  the  year's  growth  right  from  the  tree.  The  reason  why  I 
practice  Fall  grafting — not  only  on  Chestnuts,  but  also  on  Apples,  Pears, 
Prunes,  etc.,  and,  as  I  tried  for  the  first  time  this  Fall,  on  Walnuts — is  because 
I  have  more  time  and  leisure  to  do  it  in  the  Fall  than  in  the  Spring,  at  which 
time  work  of  all  kinds  crowds  up  all  around  on  the  place.  Grafting  done  in  the 
Fall  keeps  dormant,  the  same  as  budding,  the  grafts  putting  forth  in  the  Spring 
at  the  same  time  as  buds  do.  But  the  grafts  must  be  taken  from  that  part  of 
the  scions  where  the  wood  is  perfectly  round  and  not  angular-like — that  is, 
from  the  base  of  scions.  I  graft  also  one-year-old  trees  as  large  as  a  pencil,  at 
the  table,  in  February,  planting  them  out  in  the  Spring,  succeeding  forty  to 
fifty  per  cent.  ;  a  larger  number  if  the  stock  is  of  a  larger  size. 

Chestnut  grafting  is  as  successful  on  large  as  on  small  trees.  If  a  limb  is 
too  big  it  is  better,  as  with  the  Walnut,  to  use  sap  grafting,  which  consists  in 
making  two  clefts,  one  across  the  .stub  at  each  side  of  the  center,  right  in  sap 
wood,  instead  of  making  a  single  cleft  through  the  center.  In  inserting  the 
graft  one  must  make  allowance  for  the  difference  in  thickness  of  bark  of  both 
stub  and  graft,  and  insert  the  graft  so  that  the  wood  of  the  graft  will  unite  with 
that  of  the  stub. 

BUDDING  THE  CHESTNUT. — Budding  can  as  successfully  be  performed  on 
the  Chestnut  as  grafting  ;  it  may  be  done  as  early  in  the  Summer  as  after  July 
4th,  and  the  buds  be  made  to  grow  to  quite  a  length  before  the  Fall ;  dormant 
budding,  however,  is  preferable.  It  is  done  in  August  and  September  ;  but  a 
condition  sine  qua  non  of  success  with  the  Chestnut,  as  with  the  Walnut,  both 
stock  and  scion  must  be  fully  in  sap  ;  it  is  to  say  that  Chestnut  budding  should 
rather  be  done  late  in  Summer  or  early  in  the  Fall.  The  same  as  for  grafting, 
the  wood  of  the  scions  from  where  the  buds  are  taken  should  be  perfectly  round. 
The  stock  or  shoot  to  be  budded  should  be  of  the  size  of  the  fore  and  medium 


A  TREATISE  ON  NUT  CULTURE.  69 

fingers.  Shield,  plate  and  ring  budding  are  used  on  the  Chestnut  with  about 
equal  success ;  plate  and  ring  budding,  however,  being  much  more  liable  to 
succeed  than  shield  budding.  In  performing  the  latter  operation  the  shield  of 
bark  from  the  scion  should  be  cut  two  inches  long  and  wide  in  proportion. 
Too  small  stock,  which  would  be  of  very  good  size  for  Apple,  Pear,  Peach,  etc., 
will  not  do  to  be  budded.  When  the  stock  or  shoot  is  of  the  size  of  the  medium 
finger  or  thumb,  or  larger  yet,  I  always  use  plate  and  ring  budding.  If  the  ring 
of  bark  taken  from  the  scion  goes  only  half  way  round  the  stock,  it  is  what  is 
called  plate  budding  ;  if  it  reaches  all  around  it,  it  is  what  is  called  ring  bud- 
ding ;  but  in  both  cases  it  is  the  same  principle,  only  that  in  plate  budding  so 
much  of  the  bark  is  left  on  the  stock,  only  enough  being  taken  out  to  allow  the 
insertion  in  its  place  of  the  ring  of  bark  from  the  scion,  generally  smaller  than 
the  stock.  Chestnut  stock  sometimes  does  not  grow  the  first  year  large  enough 
to  be  budded  ;  in  that  case  it  .is  left  over  for  the  ensuing  year,  being  cut  back 
close  to  the  ground  in  the  Spring  to  make  it  grow  a  new  shoot  of  the  proper 
size  ;  for  the  operation  of  budding  is  much  more  successful  on  wood  of  the 
year's  growth  than  on  two-year-old  wood — exactly  the  same  as  with  the  Wal- 
nut, and  don't  you  forget  it. 

Son,  AND  EXPOSURE;. — The  Chestnut  is  a  hardy  tree  whose  crop,  except 
that  of  the  Japan  Chestnut,  is  seldom  injured  by  late  frosts  in  the  Spring.  I 
never  had  any  of  my  French  varieties  of  Chestnuts  injured  on  my  place  by  frost 
at  any  time  of  the  year,  and,  furthermore,  they  bear  regularly  and  heavily  every 
year.  The  Chestnut  is  a  regular  mountain  tree,  and  may  be  regarded  right  at 
home  in  our  mountains.  The  soil  best  suited  to  the  Chestnut  is  a  sandy,  gran- 
itic, or  ferruginous  sandy-clayish,  deep  soil.  In  Nevada  county,  up  to  an  alti- 
tude of  three  thousand  feet,  can  be  seen  twenty-five-year-old  French  Chestnuts 
bearing  well  and  bearing  nice  nuts.  This  nut  tree  is  certainly  better  adapted 
to  Central  and  Northern  California  than  to  the  southern  part  of  the  State,  and 
it  is  a  fact  that  wherever  the  Olive  does  well  the  Chestnut  does  badly,  for  it  is 
too  hot  for  it.  The  Chestnut  will  mature  its  nuts  well  at  an  altitude  of  three 
thousand  feet  in  the  latitude  of  Northern  California  and  at  four  thousand  feet, 
probably,  in  the  mountains  of  Southern  California  ;  but  wherever  Summers  are 
either  too  short  or  too  cold  for  the  nuts  to  mature  well,  only  such  varieties  as 
are  known  to  mature  their  nuts  in  a  shorter  time  should  be  planted,  and  there 
are  such  varieties  of  Chestnuts,  though  the  nuts  are  smaller. 

In  mountain  gorges  and  with  a  sunny  exposure  the  Chestnut  does  splen- 
didly, otherwise  an  eastern  or  northern  exposure  is  best  for  the  tree.  In  the 
red  clay  of  our  mountains,  with  a  little  mixture  of  decomposed  granite,  in  soil 
so  hard  and  impermeable  that  holes  dug  in  it  will  hold  water  for  weeks,  the 
Chestnut  does  surprisingly 'well,  and  I  have  an  idea  that  when  planted  way 
up  in  the  mountains,  say  at  an  altitude  of  Nevada  City  or  two  thousand  five 


yo  A  TREATISE  ON  NUT  CULTURE. 

hundred  feet,  the  Chestnut  is  less  particular  on  the  nature  of  the  soil,  though, 
the  same  as  with  the  Walnut,  the  richer  and  deeper  the  soil  is  the  more  thrifty 
will  the  Chestnut  grow. 

IRRIGATION. — In  very  dry  soil  a  little  water  through  the  summer  months 
will  be  of  great  benefit  to  Chestnuts,  but  too  much  water,  I  believe,  would 
affect  the  nuts  in  this  way,  that  it  might  retard  their  maturity.  Several  years 
ago,  in  irrigating  nursery  stock,  I  had  a  stream  of  water  running  constantly  at 
the  foot  of  a  grapevine,  and  the  grapes  never  matured  on  the  vine,  and  this 
summer  I  had  water  running  almost  constantly  at  the  foot  of  a  Chestnut  of 
the  very  kind  maturing  its  nuts  in  a  shorter  time  than  other  varieties  and  the 
nuts  matured  badly,  while  trees  of  the  same  kind  in  nursery  rows,  and  very 
little  irrigated,  matured  their  nuts  splendidly.  It  shows  that  intensive  irriga- 
tion is  as  bad  for  nuts  as  it  is  for  fruit  and  grapes.  Fruit,  for  instance,  will 
grow  much  larger  if  given  plenty  of  water,  but  its  keeping  qualities  will  be 
destroyed  and  often  injured.  It  is  to  say  that  if  Chestnuts,  like  any  other 
class  of  trees  planted  in  dry  soil,  will  be  benefited  by  irrigation,  too  much  of 
it  might  hurt.  It  would  be  wise  to  stop  irrigating  bearing  Chestnut  trees  one 
month  to  six  weeks  before  ripening  time. 

REPRODUCTION  AND  PLANTING. — The  Chestnut  does  not  reproduce  itself 
very  well  from  the  seed,  hence  the  reason  why  that  tree  is  invariably  grafted 
to  obtain  those  large  round  nuts  known  the  world  over  under  the  name  of 
"  Marrons,"  or  French  Chestnuts,  the  kind  used  as  dessert,  either  roasted  or 
boiled.  The  American  Chestnut  is  propagated  from  seed,  and  is  almost  barren 
in  California,  but  much  better  results  would  be  obtained  as  to  size  and  pro- 
ductiveness, if  not  quality  also,  if  its  best  types  were  propagated  by  grafting, 
which  I  myself  intend  to  do  hereafter,  having  for  that  purpose  procured, 
through  the  Department  of  Agriculture,  at  Washington,  scions  from  two  good 
bearing  trees  on  a  farm  in  old  Virginia. 

Chestnuts  should  be  planted  from  thirty  to  thirty-five  feet  in  rows,  when 
planted  in  orchard — farther  apart  if  it  is  desired  to  plant  between  the  Chest- 
nuts fruit  trees  bearing  a  crop  sooner,  such  as  Prunes,  Apricots  or  Peaches;  for 
Chestnuts,  like  Walnuts,  require  some  time  to  bear  a  regular  crop.  Chestnuts 
do  very  well  planted  in  clusters  on  hillsides,  or  in  rows,  alongside  fences,  but 
inside  of  them,  or  scattered  all  around,  a  few  here  and  a  few  there,  either  in 
field,  vineyard  or  orchard;  but  I  would  not  plant  any  as  shade  trees  on  public 
thoroughfares,  such  as  streets  and  roads,  for  the  boys,  and  girls,  too,  will  go 
after  them  in  a  lively  way,  throwing  stones  and  sticks  into  the  trees,  to  make 
the  nuts  drop  down  to  the  ground,  to  the  great  annoyance  of  the  owners  of 
the  trees.  I  know  some  people  in  Nevada  City  who,  to  put  a  stop  to  the 
nuisance,  had  their  trees  cut  down,  entirely  doing  away  with  them. 

In   FYance,   as  with   the   Walnut,  seedling  trees  are  planted  to  create  a 


A  TREATISE  ON  NUT  CULTURE.  7* 

Chestnut  Orchard,  and  grafted  (cleft-grafting)  or  budded  (ring-budding)  at  the 
top,  five  or  six  feet  from  the  ground,  when  large  enough  to  undergo  the  opera- 
tion. Pruning  the  Chestnut  is  useless  and  even  hurtful,  the  only  pruning 
necessary  being  the  cutting  off  of  dead  wood,  or  limbs  in  each  other's  way,  or 
to  give  the  top  a  nice  shape,  but  the  very  top  of  the  free  should  be  left  alone. 
Fruiting  wood  forms  itself  naturally,  no  trouble  about  it,  and  is  not  helped 
out  by  pruning,  as  is  the  case  with  fruit  trees,  and  besides,  it  lives  a  long  time. 
When  the  trees  are  getting  very  old  pruning  is  beneficial,  for,  by  cutting  back 
limbs  worn  out  with  age,  it  compels  the  tree  to  grow  a  new  top.  Here,  under 
the  hot  sun  of  California,  I  find  that  it  is  better  to  train  the  tree  rather  low. 
This  is  the  way  I  do  it  :  First,  I  let  the  tree  branch  out  at  five  or  six  feet, 
letting  the  lower  limbs  spread  out  to  their  full  length — and  Chestnuts  have  a 
great  tendency  to  spread  and  especially  on  the  sun's  side — then  I  support  with 
poles  those  lower  limbs,  never  trimming  them  off,  and  making  it  high  enough 
for  any  man  to  stand  up  under  the  tree;  for  it  is  those  very  limbs  that  bear 
the  most  of  the  nuts  and  the  largest  and  finest  ones;  if  those  limbs  were  not 
propped  up  they  would  bend  down  to  the  ground  under  the  weight  of  the 
heavy  burrs,  as  such  is  the  case  with  Marron  Chestnuts. 

HARVESTING  AND  PREPARATION  OF  CHESTNUTS. — The  Chestnut  at  this 
altitude  ripens  its  nuts  from  the  middle  of  October  to  the  first  of  November, 
the  prickly  burr  cracking  open  at  the  head,  showing  the  brown  shell  of  the 
nuts  inside,  which  drop  to  the  ground  when  the  burr  is  fully  open  or  tne  wind 
shakes  them  down.  However,  to  accelerate  the  harvesting  of  the  nuts,  and 
when  the  burrs  have  taken  a  dark  yellow  color  which  tells  that  the  nuts  inside 
are  ripe,  the  burrs  and  nuts  are  knocked  off  the  limbs  by  striking  on  the  latter 
with  long,  flexible  and  slender  poles.  A  little  wooden  mallet  is  generally  used 
to  open  the  burrs  falling  to  the  ground  and  which  do  not  burst  open  naturally. 
Boys  stealing  nuts  simply  use  their  two  feet  in  squeezing  out  the  nuts  from 
their  prickly  envelopes.  The  nuts  are  then  placed  in  a  shed  to  sweat — that  is, 
to  throw  out  their  vegetation  water — and  shipped  immediately  to  market,  if  to 
be  used  fresh. 

In  the  island  of  Corsica,  where  Chestnut  trees  comprise  one-third  of  the 
wooded  part  of  the  island,  they  first  cut  down  in  August  the  grass,  ferns  and 
briars  that  cover  the  ground  under  the  great  Chestnut  trees,  so  as  to  permit  the 
harvesting  of  the  nuts  with  more  ease.  The  harvesting  of  Chestnuts  in  that 
island  lasts  twenty-five  days  and  is  done  by  women,  who  are  boarded,  and  at 
the  end  of  the  harvesting  are  paid,  not  in  money  but  in  "  bleached  Chestnuts," 
that  is,  twenty-five  gallons  of  bleached  Chestnuts  for  twenty-five  days  of  labor. 
Bleached  Chestnuts  are  Chestnuts  dried  hard  and  cleared  of  both  hull  and 
pelicle;  in  short,  ready  to  be  ground  for  the  manufacturing  of  meal  or  flour, 
extensively  used  in  all  Chestnut-growing  countries.  Three  gallons  of  fresh 


72  A  TREATISE   ON   NUT   CUI/TURE. 

Chestnuts  are  required  to  make  one  gallon  of  bleached  Chestnuts.  By  the 
way,  Chestnuts  so  dried  keep  a  long  time,  and  are  packed  either  in  sacks  or 
hogsheads. 

THE  FOREIGN  VARIETIES. — The  common  European  Chestnut,  whether 
French,  Italian  or  Spanish,  is  small,  flat  on  both  sides — at  least  half  of  them — 
and  grows  generally  four  to  eight  in  one  burr.  This  is  the  kind  that  is  dried 
hard  and  bleached  for  the  making  of  meal  and  flour;  bread,  cake  and  a  deli- 
cious mush,  eaten  with  milk,  being  made  with  it.  The  cultivated  Chestnut — 
the  kind  raised  for  dessert  and  market,  and  which  is  either  roasted  or  boiled — 
is  the  Marron.  It  grows  generally  single  or  in  pairs,  sometimes  three  in  one 
burr.  Apropos,  I  could  not  but  smile  in  going  over  r.ome  Eastern  nursery 
catalogues  to  read  about  Chestnuts  bearing  as  many  as  four  to  six  nuts  in  a 
burr,  the  nurserymen  laying  a  stress  on  so  many  nuts  found  in  burrs.  Well, 
that  is  a  defect,  if  raising  nuts  for  market,  for  the  less  nuts  in  the  burr  the 
larger  and,  consequently,  the  more  marketable  are  the  nuts,  the  same  with 
Walnuts  ;  kinds  that  bear  large  nuts  may,  for  instance,  yield  less  nuts  per  tree, 
though  the  same  quantity  in  bushels  or  pounds.  Anyway,  as  small  nuts  are 
almost  unmarketable,  or,  at  the  best,  held  at  very  low  prices,  it  is  much  more 
profitable  to  raise  large  nuts,  which  are  always  marketable  and  at  fair  prices. 
jSo  it  is  with  Chestnuts. 

The  Marrons,  the  largest  Chestnuts  raised,  have  a  glossy  shell,  and,  when 
roasted  or  boiled,  the  inner  skin  comes  off  nicely.  If  roasted,  a  small  incision 
should  be  made  with  a  knife  at  the  small  end,  to  prevent  the  nut  from  burst- 
ing open  with  a  loud  report ;  if  boiled,  the  shell  should  be  first  removed  and 
then  boiled  in  water  the  same  as  potatoes.  They  are  delicious  cooked  both 
ways.  Our  confectioners  are  now  roasting  them  in  their  peanut  roasters,  and 
people  seem  to  take  well  to  them.  A  Thanksgiving  turkey  stuffed  with  chest- 
nuts is  getting  to  be  quite  a  la  mode  up  here  in  this  Chestnut-growing  region, 
and  is  a  capital  dish  ;  and  I  predict  that  in  a  given  time,  when  Marrons  will  be 
grown  plentifully  in  California,  as  they  should  already  be,  every  Thanksgiving 
turkey  on  this  privileged  coast  will  be  stuffed  with  chestnuts. 

IMPORTANCE  OF  THE  CHESTNUT  TRADE. — The  Chestnut  trade  in  France, 
Italy,  Turkey  and  other  countries  of  Southern  Europe  is  simply  immense.  In 
Central  France  the  Chestnut  is  called  the  "bread  tree,"  and  some  years  there 
is  such  an  abundance  of  nuts  that  cattle  are  also  fed  writh  them.  The  average 
production  of  a  grafted  Chestnut  or  Marron  in  full  bearing  is  estimated  at  sixty 
kilograms  (one  hundred  and  twelve  American  pounds. )  T  have  a  Marron  Com- 
bale  Chestnut  tree  on  my  place,  planted  in  the  Spring  of  1871,  which  averages 
ninety  pounds  of  nuts  per  year,  for  which  I  have  refused  fifteen  cents  per 
pound  ;  last  year  that  tree  yielded  one  hundred  pounds  of  nuts,  but  only  seventy 
pounds  this  year,  which  decrease  in  yield  was  surely  due  to  our  exceptionally 


A  TREATISE  ON  NUT  CULTURE.  "73 

bad  Spring,  which  killed  all  my  fruit  crop.  I  find  Chestnut  trees  up  here  to 
bear  regularly  every  year,  and  heavy  crops,  too.  France  makes  an  immense 
consumption  of  Chestnuts,  and  though  the  production  within  her  own  territory 
reaches  enormous  proportions,  she  has  still  to  import  large  quantities  of  the 
nuts  and  meal  from  other  countries.  Italy  has  one  million  five  hundred  thou- 
sand acres  planted  in  Chestnuts,  producing  five  million  eight  hundred  thousand 
quintals  of  Chestnuts  (a  quintal  is  one  hundred  pounds. )  In  1880,  that  country 
exported  to  France  twelve  million  pounds  of  Chestnuts  and  Marrons,  valued  at 
1350,000.00.  In  1881,  Turkey  exported  to  France  seven  million  two  hundred 
and  forty-six  thousand  quintals  of  Chestnuts,  Marrons  and  Chestnut  meal.  In 
1 88 1  France  exported  over  fifteen  million  pounds  of  Marrons,  Chestnuts  and 
meal,  valued  at  $560,000.00  ;  five  million  pounds  going  to  England,  the  balance 
to  Switzerland,  Algeria,  Germany,  Holland  and  Belgium.  Paris  alone  con- 
sumes twenty  million  pounds  of  Marrons  (table  or  dessert  Chestnuts)  yearly.  In 
the  Department  of  Dordogne,  and  where  such  large  quantities  of  Walnuts  are 
grown,  there  are  two  hundred  thousand  acres  planted  in  Chestnuts,  this  De- 
partment exporting  $400,000.00  worth  of  Chestnuts  of  all  sorts.  In  the  Depart- 
ment of  Ardeche,  where  the  soil  is  of  a  granitic,  volcanic  formation,  one  hun- 
dred and  fifty  thousand  acres  are  planted  in  Chestnuts  ;  mostly  Marrons  or 
Chestnuts  for  market  are  raised  in  that  Department,  they  selling  for  almost 
twice  as  much  as  common  Chestnuts. 

In  the  Island  of  Corsica  the  Chestnut  is  planted  up  to  an  altitude  of  four 
thousand  feet.  There  are  trees  in  that  island  measuring  twenty-five  feet  in  cir- 
cumference and  w7hich  are  eighty  feet  high.  And  so  on  in  many  Departments, 
especially  in  Central,  Eastern  and  Southern  France.  In  the  Department  of 
Haute-Savoie,  where  there  are  immense  quantities  of  Chestnuts,  are  several 
establishments  manufacturing  gallic  acid,  which  is  extracted  from  the  wood  of 
the  Chestnut,  and  selling  for  $5.00  to  $6.00  per  two  hundred  and  eleven  pounds 
(one  hundred  kilograms.) 

FUTURE  OE  THE  CHESTNUT  IN  CALIFORNIA. — Thus  we  see  of  what 
immense  importance  is  the  growing  of  the  Chestnut  in  France  and  Southern 
Europe,  and  the  question  that  naturally  occurs  to  our  mind  is:  Why  should 
not  we,  here  in  California,  where  half  of  the  territory  may  be  said  to  be  well 
adapted  to  the  culture  of  that  tree,  raise  the  Chestnut,  at  least  the  Marron 
Chestnut,  on  a  large  scale,  and  then  add  another  important  product  to  our 
already  large  list  of  products  of  all  kinds?  That  Chestnut  culture  is  possible 
if  the  trees  are  planted  in  those  parts  of  our  State  well  adapted  to  it,  is  suf- 
ficiently proved  by  trees  found  in  the  mountains  and  in  full  bearing.  I  have 
the  pleasure  of  sending  a  box  of  Marron  Chestnuts  for  you  to  sample,  roasted 
and  boiled,  and  I  want  you  to  tell  if  there  is  not  in  our  great  and  privileged 
State  quite  a  future  for  the  production  of  such  nuts. 

NEVADA  CITY,  CAI,.,  November  24th,  1896. 


74"  A  TREATISE  ON  NUT  CULTURE. 

IMPROVED   CHESTNUT   CULTURE. 

A   NEW  INDUSTRY — WASTE   PEACES  MADE   GLAD. 

From  Rural  New  Yorker. 

The  Rural  New  Yorker  has  always  stoutly  contended  that  American 
agriculture,* from  the  day  the  Pilgrims  left  the  Mayflower,  has  been  but  a 
record  of  utilizing  wastes.  The  first  corn  crops  grown  in  New  England  were 
planted  on  worn-out  soil,  with  a  large  fish  in  each  hill  for  manure.  From  that 
day  to  the  present,  American  farming,  as  it  spread  toward  the  West,  has  ever 
gone  through  the  same  performance;  exhaust  the  land  by  continuous  cropping 
and  then  either  run  away  from  it  "  out  West,"  or  make  use  of  manurial  sub- 
stances that  were  previously  regarded  as  useless  wastes.  Save  the  wastes  or 
retreat !  That  has  been  the  alternative,  and  this  question  of  waste-saving  has 
been  so  well  studied  and  practiced  that  immigration  to  the  West  has  been 
almost  stopped,  while  to-day  alert  Eastern  farmers  on  the  old  soil,  that  has 
given  crops  for  more  than  a  century  and  a  half,  have  safely  weathered  the 
storm  of  business  depression: 

But  how  about  the  waste  land?  In  every  neighborhood — on  almost  every 
farm  east  of  the  Ohio  River — there  are  rough  and  .rocky  hillsides,  where, 
apparently,  nothing  but  wood  will  grow.  These  places  are  usually  held  at  a 
loss  except  as  they  furnish  firewood  or  timber.  It  is  doubtful  if  much  of  this 
timber-land  will  yield  income  enough  to  pay  taxes — much  less  interest  on  the 
value  at  which  the  land  is  held.  The  object  of  these  articles  is  to  describe  one 
of  these  rocky  hillsides  that  has  been  cheaply  utilized  for  a  profitable  crop. 
It  is  waste  land  turned  to  account.  On  the  hillside,  so  steep,  rocky  and  hard 
that  a  woodchuck  could  not  burrow  in  it,  I  saw  a  crop  growing  that  will  in  a 
few  years  yield  as  much  money  to  the  acre  as  a  crop  of  potatoes.  This  crop 
requires  neither  plow,  cultivator  nor  harrow — neither  manure  nor  fertilizer — 
nothing  but  knife  and  brush-scythe.  The  crop  is  improved  Chestnuts. 

There  is  no  fairy  tale  about  this  business.  The  hill,  the  trees  and  the  man 
are  all  to  be  found  any  day.  At  Marietta,  Pa.,  close  to  the  east  bank  of  the 
Susquehanna  River,  lives  Mr.  H.  M.  Engle,  well-known  to  our  readers  as  a 
good  farmer  and  an  expert  in  nut  culture.  On  the  east  side  of  the  river  is  a 
gently  rolling  country,  stretching  back  for  miles,  and  covered  with  beautiful 
farms.  Directly  opposite,  on  the  west  bank,  steep  hills  shoot  up  almost 
directly  from  the  water's  edge.  This  ridge  is  thickly  covered  with  timber — 
Chestnut  predominating.  The  land  has  never  been  cultivated — nor  can  it  ever 
be — with  ordinary  crops,  being  far  too  rocky  and  steep  for  horse  or  farm  tools. 
It  must  ever  remain  in  forest.  As  to  the  value  of  such  land,  Mr.  Engle  says 


A  TREATISE  ON  NUT  CULTURE.  75 

that  he  bought  some  of  it  just  before  the  war  at  $20  per  acre.  Now  it  could 
probably  be  bought  for  $12.  On  this  hillside  I  found  twenty  acres  of  Paragon 
Chestnuts — grafted  on  sprouts  from  the  stumps  of  natives,  which  were  cut  off 
for  firewood,  or  posts  and  rails.  None  of  these  trees  is  over  five  years  from  the 
graft,  yet  with  only  the  older  ones  in  bearing  the  estimated  yield  this  year  is 
seventy-five  bushels  of  nuts.  To  one  who  can  actually  see  the  trees  and  the 
way  they  are  growing,  the  possibilities  of  this  nut  culture  are  very  apparent. 

For  over  fifteen  years  Mr.  Engle  has  propagated  and  tested  the  Paragon 
Chestnut.  The  Rural  New  Yorker  has  already  given  the  story  of  this  nut, 
and  described  its  behavior  at  the  Rural  Grounds.  As  to  its  size,  the  Rural  New 
Yorker  found  that  forty-two  Paragon  nuts  weighed  a  pound,  while  two  hundred 
and  eight  native  American  Chestnuts  were  needed  to  give  the  same  weight.  As 
to  quality,  while  not  so  sweet  and  tender  as  the  small  natives,  it  has  none  of  the 
coarse  and  bitter  taste  so  objectionable  in  the  Japan  and  Spanish  varieties. 
We  have  always  found  it  a  very  heavy  bearer  of  large,  handsome  burrs.  In 
fact,  the  Rural  New  Yorker  from  the  first  has  been  almost  as  enthusiastic  as 
Mr.  Engle  over  the  possibilities  of  Chestnut  culture. 

Mr.  Engle  was  quick  to  see  the  chances  for  profit  in  a  good  Paragon 
grove.  Every  year  we  import  large  quantities  of  Spanish  nuts,  even  though 
no  effort  has  been  made  to  popularize  the  Chestnut  as  a  cheap  food — not  as  a 
luxury.  If  he  could  grow  large  quantities  of  the  Paragon — a  better  nut  in  all 
resp*ects  than  the  Spanish — there  seemed  no  good  reason  why  they  should  not 
sell  readily.  Then  the  question  arose,  where  should  they  be  grown  ?  Should 
he  set  out  orchards  on  good  lands  suitable  for  vegetables  or  fruits  ?  Mr.  Engle 
is  an  "  intensive  "  farmer.  He  grows  now,  on  twenty-five  acres,  with  the  aid 
of  green  crops  and  fertilizers,  a  more  valuable  crop  than  he  formerly  grew  on 
one  hundred  and  twenty  acres  with  the  manure  from  ttiirty  cows. 

He  could  not  afford  the  land  for  a  Chestnut  orchard,  for  his  soil  must  yield 
crops  at  once.  But  there  was  that  idle  Chestnut  ridge  across  the  river.  If  it 
could  grow  wild  Chestnuts,  why  should  it  not  grow  Paragons  ?  If  it  is  possible 
to  graft  a  fine  and  valuable  apple  on  the  stock  of  a  worthless  variety,  why 
would  not  the  same  hold  true  of  Chestnuts  ?  The  result  was  that  a  small  por- 
tion of  the  timber  was  cut  off  and  sold.  Paragon  grafts  were  set  on  the 
sprouts,  and  these  first  grafts  are  the  five-year-old  trees  of  to-day. 

CHESTNUT   GRAFTING   IN   NEW   ENGLAND. 
By  J.  H.  Hale,  in  Rural  New  Yorker. 

Taking  a  day  off  last  week,  I  visited  the  farm  of  Judge  Andrew  J.  Coe,  of 
Meriden,  to  look  over  his  extensive  operations  in  the  grafting  of  Japan  Chest- 
nuts •upon  our  native  stock.  As  the  Rural  New  Yorker  has,  I  believe,  been 


76  A  TREATISE  ON  NUT  CULTURE. 

the  foremost  paper  in  America  to  advocate  nut  culture  for  profit,  I  thought 
possibly  a  few  sample  nuts,  as  well  as  a  few  notes,  might  be  acceptable  at  this 
time,  when  so  much  attention  is  being  given  to  this  important  and  growing 
subject. 

Mr.  Coe  has,  for  many  years,  been  a  firm  believer  in  the  profitableness  of 
nut  culture  in  New  England,  and  has  tested  by  grafting  most  of  the  European 
varieties  and  their  seedlings  that  are  now  grown  in  this  country.  While  he  has 
had  fair  success,  it  was.not  until  the  advent  of  the  Japan  varieties  that  he  was 
fully  satisfied  that  in  these  we  had  something  that  would  unite  readily  with 
our  American  stocks,  and  at  the  same  time  give  us  nuts  of  extra  large  size  and 
of  high  quality.  Being  satisfied  of  this,  but  not  fully^  satisfied  as  to  the  hardi- 
ness of  the  Japans,  he,  four  years  ago,  grafted  some  on  native  seedlings  in  low 
land,  where  the  frosts  of  early  Fall  and  Winter  were  the  most  severe  and  dan- 
gerous. The  growth  has  been  marvelous,  and  grafts  put  into  a  three-inch 
stock,  eight  feet  from  the  ground,  four  years  ago,  have  now  formed  a  strong, 
bushy  head,  fully  ten  feet  across,  and  bore  freely  this  season,  after  the  last  very 
severe  winter,  when  Snyder  Blackberries,  the  most  hardy  type  we  have  in  New 
England,  were  entirely  killed  to  the  ground  in  an  adjoining  field.  This  cer- 
tainly tests  the  hardiness  of  the  Japans. 

Several  years  ago,  Mr.  Coe  bought  the  choicest  selection  of  Luther  Bur- 
bank's  ten  thousand  Japan  seedlings,  and  it  is  not  only  the  largest,  but  sweetest 
Chestnut  I  have  ever  seen.  More  recently  he  has  bought  two  others  of  Mr. 
Burbank,  and  on  the  wooded  hillsides,  above  the  city  of  Meriden,  has  grafted 
an  eighteen-acre  block  of  native  Chestnut  sprouts  with  these  improved  Japan 
seedling  nuts.  . 

My  visit  at  this  particular  time  was  to  study  the  effects  of  grafting  at  dif- 
ferent seasons  of  the  year.  Both  cleft  and  crown-grafting  are  practiced,  mostly 
on  stock  one  to  two  inches  in  diameter,  four  feet  from  the  ground.  About  half 
of  last  Spring's  work  was  done  by  the  middle  of  April,  just  as  new  life  was 
coming  into  the  sprouts,  and  the  remainder  later  in  May,  when  the  leaves  were 
well  developed.  In  the  early  grafting,  not  more  than  twenty  or  twenty-five 
per  cent,  of  the  scions  grew,  and  these  made  a  growth  of  from  two  to  four 
feet;  but  of  the  later  grafting,  more  than  seventy-five  per  cent,  have  grown, 
although  not  making  so  strong  a  growth  this  season  as  the  few  of  the  earlier 
ones  which  survived.  This  certainly  proves  that,  if  the  scions  can  be  kept  in 
good  condition,  late  grafting  is  the  proper  thing  for  the  Japan  varieties  in  this 
latitude.  I  was  not  able  to  obtain  any  nuts  of  the  very  large,  sweet  Burbank, 
but  of  the  two  others  I  send  a  few  samples. 

The  largest,  light-colored  one,  marked  "  Early,"  while  not  so  sweet  as  the 
Burbank,  I  consider  of  beautiful  appearance,  and  fully  as  sweet  as  the  average 
of  our  American  varieties.  When  we  consider  that  it  will  mature  fully  three 


A  TREATISE   ON  NUT   CULTURE.  77 

weeks  earlier  than  these,  it  must  prove  of  very  great  value  as  a  market  sort. 
In  a  letter  from  Mr.  Burbank,  he  speaks  of  it  as  being  of  medium  size,  excel- 
lent flavor,  and  so  early  that  it  is  all  gone  before  the  American,  Spanish  or 
average  Japan  Chestnuts  ripen.  It  is  a  fine,  sweet  nut,  and  has  always  pro- 
duced a  full  crop,  which  ripens  all  at  once. 

I  also  send  samples  of  the  other,  which  is  known  as  the  eighteen-months' 
Chestnut,  having  been  raised  from  seed  of  a  Japan  nut  by  Mr.  Burbank,  and 
come  into  fruiting  in  eighteen  months  after  the  seed  was  planted.  It  is  cer- 
tainly an  early  and  profuse  bearer,  and,  as  you  will  see,  a  large  nut  of  very  fine 
appearance,  and  of  better  quality  than  any  of  the  Europeans,  or  their  crosses 
that  I  have  found.  It  is  a  little  later  than  the  other,  but  still  is  earlier  than 
most  of  our  native  Chestnuts  here,  and  I  came  away  from  Meriden  fully  satis- 
fied that  Mr.  Coe,  in  the  purchase  and  development  of  these  fine  nuts,  and  his 
demonstration  of  the  possibilities  of  utilizing  our  Chestnut  sprout  lands  for 
commercial  nut-growing  in  this  way,  was  not  only  proving  a  public  benefactor, 
but  would  also  within  a  few  years  reap  substantial  profits  from  his  great  nut 
orchard,  which  is  now  so  well  under  way. 

Of  one  thing  I  am  sure,  that,  in  all  this  talk  of  commercial  nut  culture, 
we  shall  eventually  settle  down  to  the  grafting  and  planting  of  the  Japans  and 
their  seedlings,  as  they  have  a  closer  affinity  for  our  American  stocks  than  do 
any  of  the  Europeans,  while  the  quality  of  the  best  of  them  is  fully  equal  to 
the  sweetest  of  American  nuts. 

R.  N.  Y. — The  nuts  were  very  dry  when  they  reached  us,  but  the  quality 
is  excellent.  The  Early  is  fully  as  large  as  Paragon,  and  at  least  its  equal  in 
quality  as  judged  by  a  single  specimen. 

NOTES   FROM   AMERICAN   INSTITUTE   FAIR. 

NUTS,  GRAPES  AND  VEGETABLES. 

By  Rural  New  Yorker. 

One  feature  of  the  American  Institute  Fair  that  attracted  much  attention 
was  the  display  of  nuts  made  by  Parrys'  Pomona  Nurseries,  Parry,  N.  J.  It 
comprised  eighteen  varieties  of  Chestnuts — French,  American  Black,  Persian, 
English  Madeira  and  Japan  Walnuts  ;  Hickorynuts,  Pecans,  Filberts  and  But- 
ternuts. It  showed  the  advance  that  has  •  been  made  in  nut-growing,  and  the 
interest  manifested  by  visitors  in  the  exhibit,  showed  that  the  public  are 
anxious  to  learn  about  the  subject.  The  size  of  several  of  the  varieties  of 
Chestnuts  was  a  revelation  to  many.  The  quality  of  the  nuts  was  left  to  the 
imagination,  as  "  hands  off  "  was  the  injunction.  Yet  some  had  sadly  depleted 
the  collection,  the  Superintendent  saying  that  visitors' would  steal  them  in 
spite  of  everything. 


78  A  TREATISE   ON   NUT   GUI/TURK. 

•Of  the  Japan  Chestnuts,  the  following,  given  in  the  order  of  their  ripen- 
ing, are  recommended  by  the  firm:  Alpha,  said  to  be  the  earliest  Chestnut 
known,  is  described  as  an  upright,  vigorous  grower,  coming  into  bearing  at 
three. years  of  age,  and  being  very  productive.  Nuts  large,  four  inches  around, 
and  two  to  three  in  a  burr.  It  ripens  vSeptember  5  to  10  without  frost.  Beta  is 
an  upright,  vigorous  grower,  bearing  at  two  to  three  years  of  age;  very  pro- 
ductive. Nuts  large  in  size,  two  to  three  to  the  burr,  ripening  September  10  to 
15,  at  the  Pomona  Nurseries.  Early  Refiance  is  of  low,  dwarf  spreading  habit, 
beginning  to  bear  immediately,  one-year  grafts  being  frequently  loaded.  Nuts 
large,  four  inches  in  circumference,  three  to  five  nuts  to  the  burr.  The  tree  is 
said  to  be  enormously  productive,  the  nuts  smooth,  bright,  uniform,  attractive, 
ripening  September  18  to  20.  Success  is  given  as  larger  than  any  of  the  others; 
tree  an  upright,  vigorous  grower;  very  productive.  Nuts  ripen  September  20 
to  23,  but  nothing  is  said  as  to  their  quality.  Parrys'  Superb  is  very  highly 
praised,  both  in  tree  and  fruit,  and  is  recommended  as  a  very  valuable  market 
sort.  Giant  is  said  to  bear  nuts  measuring  six  inches  in  circumference,  and 
running  two  to  a  burr.  Tree  a  vigorous,  upright  grower,  very  productive;  nuts 
smooth,  dark  and  attractive.  "  The  largest  known  Chestnut." 

The  Spanish  Chestnut  is  described  as  a  handsome,  round-headed  tree  of 
rapid,  spreading  growth,  that  yields  abundantly  of  large  nuts  of  good  quality, 
hence  a  desirable  ornamental  tree  or  profitable  for  market.  Ridgeley  is  de- 
scribed as  a  large  variety  of  the  Spanish  Chestnut  from  Delaware;  very  pro- 
ductive, and  of  good  quality.  Numbo  and  Paragon  are  both  highly  praised. 
The  Native  Sweet  is  placed  at  the  end  of  the  list,  but  is  described  as  being 
unsurpassed  for  sweetness  and  quality. 

The  Japan  Walnut  is  very  highly  recommended.  It  is  claimed  to  be  as 
hardy  as  the  Oak,  leaves  of  immense  size  and  of  a  charming  shade  of  green. 
The  nuts  are  produced  in  abundance,  in  clusters  of  fifteen  or  twenty;  they 
have  shells  thicker  than  those  of  the  Persian  Walnut,  but  not  so  thick  as  the 
Black  Walnut.  Meat  sweet,  of  the  best  quality,  flavor  like  a  Butternut,  but 
less  oily  and  much  superior.  The  trees  are  vigorous,  of  a  handsome  form,  and 
need  no  pruning;  they  mature  early,  and  bear  young.  The  trees  named  are 
well  worthy  the  attention  of  farmers.  This  country  is  paying  for  imported 
nuts  something  like  $2,000,000  per  year,  the  larger  part  of  which  should  be 
kept  at  home. 


A  TREATISE  ON  NUT  CULTURE 


79 


The  above  Medals,  also  a  Special  Diploma,  were  aivarded  PARRYS' 
POMONA  NURSERIES  for  Ihe  foregoing  exhibit. 

GRAFTED  CHESTNUT  TREES. 

Without  attempting  to  explain  the  reason  why  it  is  so,  the  fact  is  well 
known  to  every  propagator  of  the  improved  varieties  of  the  Chestnut  that  the 
grafted  trees  are  very  precocious,  and  will,  as  a  rule,  produce  nuts  when  not 
more  than  two  or  three  years  old,  while  seedlings  of  the  same  rarely  produce 
fruit  under  ten  or  twelve  years.  There  is  far  more  danger  from  over-fruitfulness 
than  unproductiveness  in  grafted  Chestnuts,  for  there  are  few  persons  who  will 
have  the  courage  to  remove  or  thin  out  the  crop  of  nuts  on  young  trees,  which 
is  often  necessary  to  prevent  stunting  the  growth  of  the  plants.  It  would  be 
much  better  not  to  allow  very  young  trees  to  bear  at  all,  than  to  stunt  their 
growth  by  over-bearing,  but  impatience  to  reap  an  early  crop  often  ends  in  a 
half  crop,  or  none. 

I  have  on  my  farm  two  Chestnut  trees,  each  about  two  feet  in  diameter, 
which  were  top  grafted  with  Paragon  scions,  that  produced  the  fourth  year  from 
grafts  one  hundred  and  twenty  pounds  of  hulled  nuts,  one  tree  bearing  fifty- 
nine  pounds  and  the  other  sixty-one  pounds,  which  sold  at  wholesale  in  Phila- 
delphia at  $10.00  per  bushel. 

Of  the  Scott  Chestnut,  Judge  Scott,  of  Burlington,  New  Jersey,  had  one 
tree  in  a  large  field  of  wheat  and  realized  from  the  crop  of  nuts,  from  the  one 
tree,  more  than  from  the  whole  field  of  wheat. 

The  Albion  Chestnut  Company,  Jno.  J.  Albertson,  Secretary,  Magnolia, 
Camden  County,  New  Jersey,  have  a  tract  of  one  hundred  and  fifty  acres  of 
Chestnut  sprout  land,  top  grafted  with  the  improved  Japan  and  European 

6 


8o  A  TREATISE   ON  NUT  CULTURE. 

varieties,  divided  into  five-acre  blocks,  so  as  to  have  the  benefit  of  intermixing 
the  pollen  of  the  various  kinds  and  insure  full  crops.  The  varieties  used  of  the 
European  sorts  are  Cooper,  Numbo,  Paragon,  Comfort,  Shoemaker,  Hannum, 
Scott,  Corson  and  Ridgeley.  Of  the  Japan  sorts,  Alpha,  Beta,  E.  Prolific,  Re- 
liance and  Parry's  Giant,  with  a  few  assorted  varieties  for  experiment. 

From  the  small  portion  of  the  tract  first  grafted,  they  gathered  the  past 
season  about  forty  bushels,  principally  of  the  Japans,  which  sold  the  first  week 
in  New  York  market  at  $14.00  per  bushel ;  the  next  week  at  $10.00  per  bushel. 
The  following  week  the  European  varieties  were  sent,  and  sold  for  $8.00  per 
bushel.  They  are  careful  to  keep  each  variety  separate  and  distinct,  with  the 
object  of  supplying  wood  for  grafting  purposes. 

Preparation  for    Chestnuts  are  best  prepared  for  market  by  bathing  in 

Market  scalding  water  as  soon  as  gathered  and  thoroughly 

drying  till  all    surplus    moisture    is  gone,    so    that 

moulding  is  avoided.  The  method  is  to  place  say  a  bushel  of  nuts  in  an 
ordinary  washtub  and  on  these  pour  boiling  water  in  quantity  sufficient  to  just 
cover  the  nuts  an  inch  or  two;  the  wormy  nuts  will  float  on  the  surface  and  are 
removed;  in  about  ten  to  fifteen  minutes  the  water  will  have  cooled  enough  to 
allow  the  nuts  to  be  removed  by  the  hand;  at  this  stage  of  the  process  the  good 
of  scalding  has  been  accomplished,  the  eggs  and  larva  of  all  insects  have  been 
destroyed,  and  the  condition  of  the  meat  of  the  nut  has  been  so  changed  that 
it  will  not  become  flinty  hard  in  the  curing  for  winter  use.  The  water  is 
drained  off,  nuts  placed  loosely  in  sacks,  frequently  turned  and  shaken  up  as 
they  lay  spread  in  sun  or  dry  house,  and  after  perfectly  dry  so  as  not  to  mould 
they  may  be  packed  in  barrels  or  boxes  and  stored  for  winter,  when  they  will 
be  found  very  tender,  sweet  and  delicious. 

This  process  will  also  greatly  hasten  their  ripening  or  coloring.  They  may 
be  gathered  by  hand,  and  hulled  while  yet  not  colored  and  by  scalding  greatly 
improved  in  color  and  rushed  into  market  one  or  two  weeks  in  advance  of 
their  natural  time,  realizing  much  better  prices. 

Propagation.      ^e  general  directions  given  under  germination  will 
apply  to  Chestnuts.    They  are  stratified  in  sand,  placed 

in  a  cool  cellar  and  kept  until  Spring.  The  sand  should  be  occasionally  mois- 
tened to  prevent  its  absorbing  the  moisture  from  the  nuts.  They  may  also  be 
packed  between  layers  of  damp  moss  and  placed  in  cellar  until  Spring,  then 
planted  in  nursery  rows,  as  previously  described. 

Budding  and        BUDDING  the  Chestnut  has  not  proven  generally  suc- 

GraftinS"  cessful,  though  it  is  being  done  with  partial  success  in 

ChestntltS  California    and    some   of    the    Southern   States,    the 

methods  adopted  being  the  shield  and  flute  budding, 

and  the  best  season  of  year  is  in  August.     The  buds  are  freshly  cut  and  iinme- 


A  TREATISE  ON  NUT  CULTURE.  81 

diately  inserted  with  as  little  exposure  as  possible,  wrapped  carefully.  In  about 
three  weeks  the  strings  should  be  untied,  loosened  and  retied,  to  prevent  their 
cutting  the  tree.  In  the  Spring  following,  the  tops  of  the  trees  should  be  cut 
off  above  the  bud  and  the  bud  allowed  to  make  the  growth  ;  all  suckers  should 
be  kept  rubbed  off.  In  New  Jersey  our  success  has  not  been  such  as  to  give 
much  encouragement  with  this  mode  of  propagation,  though  in  sections  where 
it  will  succeed  it  may  be  practiced,  where  the  grafts  set  in  the  Spring  have 
failed. 

DORMANT  BUDS,  having  been  kept  in  cold  storage,  set  in  Spring  as  early 
as  the  bark  would  peel,  have  in  some  cases  given  satisfactory  results. 

GRAFTING,  in  its  various  styles,  has  given  more  universal  satisfaction, 
though  it  is  also  attended  with  much  uncertainty,  its  success  being  dependent 
upon  so  many  conditions.  The  scions  must  have  been  cut  in  cold  climates, 
before  freezing  weather,  to  insure  them  against  injury  from  cold.  In  milder 
climates  they  may  be  allowed  to  remain  on  the  trees  until  after  cold  weather 
and  cut  before  the  buds  have  moved,  and  kept  in  cool,  moist  place,  neither  too 
wet  nor  too  dry.  They  should  be  kept  in  moss,  free  from  sun  and  wind,  during 
the  operation  of  grafting,  and  waxed  as  fast  as  they  are  set,  as  a  very  little  ex- 
posure at  that  time  will  prove  fatal.  After  the  above  conditions  have  all  been 
complied  with,  and  everything  seems  favorable,  we  frequently  have  a  few  days 
of  very  warm  weather  before  the  scions  have  calloused  and  united  with  the 
stock,  that  will  push  out  the  buds,  which  will  sometimes  make  a  growth  of  four 
to  six  inches,  and  then  wither  and  die  for  want  of  support.  Both  the  cleft  graft 
and  whip  graft  are  used,  each  according  to  the  conditions.  For  top  grafting 
in  branches  one  inch  or  more  in  diameter  the  cleft  graft  is  used;  if  the  stock 
is  two  to  three  inches  in  diameter  two  grafts  may  be  set  to  advantage  ;  if  both 
grow,  they  will  the  sooner  heal  over  the  wound,  and  after  one  season's  growth 
the  weaker  one  may  be  cut  back.  For  small  stocks  less  than  one  inch  and  for 
root  grafting  we  prefer  the  whip  or  tongue  graft.  For  very  large  stocks,  with 
thick,  heavy  bark,  the  slip  or  bark  graft  is  more  successful.  For  description  of 
each  style,  see  under  Grafting,  page  42. 

The  best  time  to  graft  the  Chestnut  is  in  the  Spring,  just  as  the  buds  of 
the  stock  begin  to  swell,  and  may  be  continued,  with  dormant  scions,  until  the 
leaves  are  half  grown ;  before  the  buds  have  moved  the  scions  may  be  cut  from 
the  tree  and  immediately  set.  For  slip  or  bark  grafting,  however,  it  cannot  be 
done  so  early,  not  until  after  the  sap  is  running  freely  and  the  bark  will  peel 
readily  and  of  course  only  with  dormant  scions. 

From  Rural  New  Yorker. 

United  States  Pomologist  Heiges  says  that  the  European  Sweet  Chestnut 
(Castanea  sativa]  has,  for  many  years,  been  grafted  in  France  and  England 


82  A  TREATISE  ON  NUT   CULTURE. 

upon  the  European  black  oak  (  Quercus  robur]  ,  using  young  seedlings  raised  by 
planting  the  acorns  where  the  trees  are  to  remain  permanently,  or  which  have 
been  freshly  planted,  and  also  upon  branches  of  proper  size  on  matured  trees. 
Until  quite  recently,  this  has  not  been  practiced  in  this  country.  The 
pomological  division  of  the  Department  of  Agriculture  distributed  scions  of  the 
Paragon,  Numbo  and  Ridgely  last  Spring,  and  also  in  the  Spring  of  last  year. 
They  were  worked  upon  the  Chestnut  oak  (Quercus  prinus),  and  reports  show 
as  good  success  as  when  grafted  on  the  native  Chestnuts. 

It  is  suggested  that  it  may  be  possible  to  succeed  with  other  species  of  oak 
as  stocks,  as,  for  example,  the  Post,  Burr,  Swamp,  White  oak,  Yellow  oak, 
Basket  oak,  all  belonging  to  the  same  group  as  does  the  Chestnut  oak.  The 
success  attained  in  Europe,  Mr.  Heiges  says,  by  using  the  European  Black  oak 
as  a  stock,  would  indicate  that  our  Black  oak  group  might  be  equally  available. 
This  group  comprises  the  Red,  Scarlet,  Pin,  Spanish,  Bear,  Water,  Shingle 
oak,  etc.,  covering  a  vast  area  of  country.  Should  several  of  these  species  be 
found  to  be  suitable  stocks  for  the  Chestnut,  the  cultivation  of  this  valuable 
nut  would  be  much  extended,  as  oaks  will  grow  in  soil  and  under  conditions 
in  which  the  roots  of  the  native  Chestnuts  would  die,  if  planted. 

Our  own  experience  does  not  correspond  with  the  foregoing.  We  find 
nothing  better  than  American  Seedlings  on  which  to  graft  the  European  and 
Japan  varieties. 

We  have  grafted  them  on  Chestnut  oaks  and  succeeded  in  getting  them  to 
take,  and  although  they  would  make  a  fair  growth  the  first  year  they  would 
make  an  imperfect  union  and  set  an  abundance  of  fruit  buds  indicating  feeble 
constitution.  The  next  year  they  put  out  a  number  of  abortive  burrs  and 
died  before  the  cl6se  of  the  year.  Have  not  tried  the  other  oaks  named. 


Insect  Enemies  /^^le  ^nestnut  tree  is  seldom  attacked  by  insects, 
though  the  weevil  that  infests  the  nuts  is  a  very 
serious  enemy,  in  some  sections  rendering  the  crop  almost  worthless. 

A  recent  bulletin  issued  by  the  North  Carolina  Experiment  Station,  at 
Raleigh,  gives  the  life  history  of  the  weevil,  and  suggests  remedies  for  the 
pest.  Its  history  is  as  follows: 

The  chestnut  weevil  is  yellowish,  with  rusty  spots  and  lines  on  the  wing 
covers,  and  about  the  size  of  the  common  pea  weevil.  The  footless  grub  is 
white  or  cream  colored,  with  a  red  or  yellowish  head,  about  half  an  inch  long 
when  full  grown;  nearly  cylindrical. 

The  winged  beetles  appear  on  the  Chestnut  trees  about  the  time  these 
begin  to  bloom,  or  a  little  after.  The  female  lays  her  eggs  by  piercing  the 
young  ovary  or  husk,  and  deposits  from  one  to  four  eggs  in  each.  The  eggs 
hatch  in  a  few  days.  The  shell  of  the  nut  subsequently  forms  and  hardens 
around  the  grub.  The  holes  seen  in  the  shells  of  mature  nuts  are  always 


A  TREATISE  ON  NUT  CULTURE.  83 

made  by  an  escaping  grub,  never  by  one  entering.  The  number  of  eggs  laid 
by  each  female  is  probably  between  fifty  and  one  hundred.  As  soon  as  the 
eggs  are  laid,  the  winged  insect  dies,  and  no  more  are  seen  until  the  next 
Spring,  there  being  but  one  brood  a  year.  Under  ordinary  circumstances  the 
grub  escapes  from  the  nut  within  ten  days  after  the  burr  falls  from  the  tree. 
It  then  enters  the  ground  and  changes  to  the  pupa  state,  in  which  it  remains 
dormant  during  the  winter.  In  Spring  it  issues  as  a  winged  beetle.  Here  at 
the  North  the  worms  often  remain  alive  in  the  nut  during  Winter,  escaping  in 
Spring. 

No  practical  way  has  yet  been  found  to  circumvent  the  mischievous  work 
of  the  beetle.  All  that  at  present  can  be  suggested  is  to  thoroughly  handpick 
the  nuts,  sorting  out  those  that  show  holes  in  the  shell  and  feeding  them  to  the 
hogs  or  turkeys.  Wm.  P.  Corsa  gives  the  following  advice:  To  prevent  the 
escape  of  the  worms  into  the  ground  the  nuts  should  be  gathered  as  soon  as 
they  fall,  and  stored  in  tight  boxes  or  bins  from  which  the  worms  cannot 
escape.  After  twelve  or  fifteen  days  they  may  be  killed  by  fumigating  the  box 
or  bin  with  carbon  bisulphide.  Use  eight  ounces  of  this  to  a  ton  of  nuts  and 
cover  the  box  or  bin  tightly  for  twenty -four  hours.  Then  expose  to  the  air 
until  the  carbon  bisulphide  has  all  evaporated.  It  will  not  hurt  the  edible  nuts 
in  the  least.  In  short,  Chestnut  growers  and  Chestnut  gatherers  should  make 
it  an  inviolable  rule  to  kill  every  worm  that  they  find  in  or  out  the  nuts.  And 
this  is  also  a  good  rule  for  growers  and  gatherers  of  Pecans,  Walnuts,  Hazel 
and  all  other  nuts  to  follow. 

HOW  TO  DESTROY  WORMS  IN  CHESTNUTS. 

H.  E.  Van  Deman,  in  Rural  New  Yorker. 

The  two  species  of  Chestnut  weevil  known  in  North  America  infest  the 
Chestnuts  and  Chinquapins  in  every  locality  where  the  latter  grow  naturally. 
Three  methods  of  combating  these  enemies  seem  to  me  practical: 

First,  gather  the  nuts  as  they  fall,  and  as  soon  as  enough  are  on  hand  to 
warrant  treatment,  put  them  in  a  tight  barrel,  box  or  other  receptacle  that  can 
be  tightly  covered.  Procure  a  half  pint  or  more  of  bisulphide  of  carbon,  and 
pour  some  in  an  open  cup,  which  should  be  placed  with  the  nuts.  It  will  per- 
meate every  space,  and  kill  all  the  larvae  and  eggs  within  thirty-six  hours,  if 
securely  confined.  It  will  not  injure  the  nuts,  either  for  eating  or  planting,  if 
they  are  not  longer  subjected  to  treatment  and  are  afterwards  well  aired.  How- 
ever, there  is  no  danger  from  poisoning,  except  by  inhaling  the  fumes.  No  fire 
should  be  allowed  near,  as  the  gas  is  very  inflammable. 

By  the  second  method,  as  soon  after  gathering  as  possible  put  a  large  or 
small  quantity  of  nuts  into  a  basket  or  tub,  and  pour  boiling  water  over  them 


84  A  TREATISE  ON  NUT   CULTURE. 

until  all  are  covered  an  inch  or  more  deep.  Stir  vigorously  with  a  stick,  and 
the  light  and  faulty  nuts  will  float,  and  may  be  skimmed  off  and  fed  to  hogs  to 
destroy  the  worms.  Leave  the  good  nuts  in  the  water  five  minutes,  when  the 
eggs  and  little  larvae  will  be  scalded..  Pour  off  the  water,  or  reheat  it  for 
another  batch.  Put  the  nuts  in  coarse  sacks,  only  half  filling  them.  Lay  them 
in  the  best  place  to  dry,  shaking  and  turning  often.  The  kernels  of  Chestnuts 
so  treated  will  not  be  hard  in  Winter,  but  will  not  grow  if  planted. 

Third,  put  in  cold  storage  as  soon  as  the  nuts  are  gathered.  This  will 
prevent  the  development  of  the  eggs,  and  for  market  dealers  is  feasible.  The 
nuts  may  be  taken  out  as  the  trade  requires.  A  friend  in  the  mountains  of 
North  Carolina  told  me  that  he  had  found  by  trial,  that  Chestnuts  put  in  a 
box  or  sack,  and  buried  in  the  earth  a  foot  deep,  did  not  become  wormy, 
because  the  conditions  (perhaps  of  temperature)  were  not  agreeable  to  the 
hatching  and  growth  of  the  insects. 

In  cases  where  wild  trees  or  bushes  of  the  Chestnut  and  Chinquapin 
abound,  it  is  not  possible  to  gather  the  wormy  nuts  as  they  fall,  and  destroy 
them,  or  to  jar  and  catch,  or  otherwise  materially  to  lessen  the  number  of 
insects;  but  in  isolated  cases,  these  methods  may  be  tried  with  hope  of  success. 

7-13-95 

The  Rural  New  Yorker  has  given  a  description  of  the  great  Chestnut 
Orchard  of  H.  M.  Engle,  at  Marietta,  Pa.  Mr.  Engle  sends  us  this  report  of 
this  year's  prospect: 

So  far  as  tree  growth  in  the  forest  is  concerned,  it  is  a  success.  Their 
bearing  habit  is  also  quite  satisfactory,  but  the  past  few  years  the  weevil  has 
been  unusually  destructive.  Should  they  continue  thus,  or  get  worse,  Chest- 
nut culture  on  sprout  land  would  be  discouraging.  On  planted  trees,  away 
from  Chestnut  timber  land,  we  find  very  little  damage  from  this  cause. 

It  will  be  remembered  that  Mr.  Engle's  orchard  is  on  "  sprout  land."  The 
wild  Chestnut  trees  were  cut  off,  and  improved  varieties  were  grafted  on  the 
sprouts  which  grew  from  the  stumps.  It  will  be  very  unfortunate  if  an  insect 
is  able  to  offset,  by  its  destructive  work,  the  many  advantages  of  this  method. 

Varieties  American. — Although  we  occasionally  see  in  our  mar- 

kets very  large  and  handsome  specimens  of  the  Amer- 
ican Chestnut,  there  has  been  no,  or  but  little,  effort  to  improve  this  worthy 
species. 

Hathaway. — Originated  with  Mr.  B.  Hathaway,  of  Michigan,  and  is  de- 
scribed as  a  very  large  and  handsome  variety  ;  a  strong,  vigorous  grower,  and 
productive. 

Phillips.- — A  large  and  handsome  variety,  of  excellent  flavor,  with  a  very 
smooth,  dark-brown  shell.  Originated  wyith  Whitman  Phillips,  at  Ridgewood, 
New  Jersey. 


A  TREATISE   ON   NUT   CULTURE.  85 

Pennell.— From  Joseph  Pennell,  of  Delaware  County,  Pennsylvania  ;  a  large, 
handsome  tree  ;  very  productive  ;  nut  medium  size  ;  good  quality  and  very 
early. 

Mather.— From  Montgomery  County,  Pennsylvania  ;  a  very  large  tree  ; 
very  productive  ;  nuts  good  size,  smooth,  dark  and  handsome,  with  very  little 
fuzz,  but  its  great  merit  is  in  its  extreme  earliness,  maturing  its  crop  early  in 
September  and  long  in  advance  of  any  other  Americans. 


EUROPEAN  CHESTNUTS. 

The  European  Chestnut  has  been  grown  in 
this  country  a  half  century  or  more,  with  in- 
different success,  very  few  of  the  original  im- 
portations surviving  the  extreme  cold  weather 
of  our  Middle  and  Northern  States.  From  these 
few,  or  from  their  seedlings,  have  been  selected 
some  very  valuable  varieties.  They  have  ioujjd 
a  congenial  home  in  Eastern  Pennsylvania  and 
Delaware,  and  are  largely  grown  for  market. 
They  make  a  handsome  low-headed  tree.  The 
SPANISH.  nuts  are  iarger  than  the  American  ;  bright, 

brown  color ;  coarser  flesh,  not  so  sweet  nor  so  good  quality  as  the  American, 
with  less  fuzz  and  more  or  less  astringency  or  bitterness  of  skin.  I  will  name 
some  of  the  most  desirable  of  the  European  strain,  of  American  origin,  or 
American  seedlings  of  European  varieties. 

Comfort.— Origin:  Pennsylvania,  near  Ger- 
mantown,  and  from  its  close  resemblance  in 
tree,  foliage,  habit  of  growth,  burrs,  nuts  and 
other  characteristics  to  the  Paragon,  with  its 
history  and  circumstances  in  connection  with 
it,  we  are  led  to  believe  the  Comfort  was  the 
mother  of  the  famous  Paragon.  Burrs  very 
large,  broad,  flattened;  nuts  broad;  shell  cov- 
ered with  thin  hairy  fuzz;  quality  good.  Tree 
very  productive;  generally  three  to  the  burr. 

Cooper. — Tree  a  vigorous- grower  and  very  productive;  burr  large;  nut 
large,  smooth  and  glossy,  with  little  fuzz;  quality  very  good;  grown  largely  in 
vicinity  of  New  Jersey  and  in  Camden  county,  N.  J. 

Corson.— From    Walter    H.    Corson,    Plymouth    Meeting,    Montgomery 


86 


A   TREATISE  ON  NUT   CUtTURE. 


county,  Pennsylvania.  Burrs  of  large  size,  nuts  very  large;  usually  three  in  a 
burr;  shell  dark  brown,  somewhat  ridged;  some  fuzz  about  the  point.  A  very 
valuable  variety,  of  good  quality  and  very  productive. 

Dager.— Originated  near  Wyoming,  Delaware,  from  seed  of  Ridgely. 
Claimed  to  be  larger  and  better  than  its  parent. 

Dupont  (Miller's). — From  seedlings  of  the  many  trees  imported  by  the 
Duponts  of  Wilmington,  (of  powder  fame),  there  have  been  selected  a  number 
of  valuable  varieties,  of  which  Miller's  is  one.  Tree  very  productive;  nut 
medium  size  and  of  fair  quality. 

Eureka. — From  Kentucky.     Quality  above  the  average  of  European  type. 

Han  num. — (Styer)  (Concord).  Originated  at  Con- 
cord ville,  Penna.  Tree  very  strong;  upright  grower 

^nf  ^MUM^.     fy         and   attains   immense    size;    enormously    productive. 

^One  to  three  nuts  in  a  burr;  nuts  of  good  size,  bright 
^     color  and  very  good  quality. 

Marron. — This  name  is  applied  to  a  class  of  Chest- 
nuts imported  from  France,  one  of  the  best  of  which 
is  Marron  Combale,  resembling  the  Japan  type. 

Moncar. — A  seedling  of  Ridgely.  Originated  near 
Dover,  Delaware.  Described  as  smaller  and  better 
quality  than  its  parent. 

Mum  bo. — Originated  with  Mahlon  Moon,  Morrisville,  Penna.,  from  seed 
of  an  imported  tree.  Tree  a  good  grower;  close,  compact  head;  burrs  medium 
sized  and  pointed;  nuts  large,  smooth  and  pointed,  with  fuzz  around  the  stem; 
quality  good;  valuable. 


Ridgeley. — This  is  also  a  seedling  from  Mr. 
Dupont's  importation.  Tree  is  of  immense  size 
and  very  productive,  more  than  five  bushels  of 
nuts,  selling  at  $n.oo  per  bushel,  having  been 
gathered  from  the  original  tree  in  a  single  sea- 
son ;  burrs  of  medium  size,  and  carry  from  two 
to  three  nuts  each  ;  nut  of  medium  size,  with 
some  fuzz  at  point ;  kernel  sweet  and  of  good 
quality. 


Paragon.— Originated  from  a  seed  planted  by  Mr.  Shaeffer,  of  German- 
town,  Philadelphia,  Pennsylvania,  and  introduced  by  H.  M.  Engle,  Marietta,' 
Pennsylvania,  and  probably  has  done  more  to  stimulate  the  interest  in  Chestnut 
culture  than  any  other  one  variety,  and  to  Mr.  Engle  is  due  great  credit 
for  placing  it  before  the  public.  From  the  fact  that  it  originated  near  the 


A  TREATISE  ON  NUT  CULTURE.  87 

home  of  the  Comfort  and  so  strikingly  resembles  it,  we  are  led  to  believe  the 
Paragon  is  a  seedling  of  the  Comfort.  Burrs  of  immense  size,  distinctly  flat- 
tened on  top  ;  nuts  large,  three  to  five  in  a  burr,  and  covered  with  fine  hairy 
fuzz  ;  kernel  fine-grained,  sweet  and  of  good  quality. 


PARAGON. 


88 


A  TREATISE  ON  NUT  CULTURE. 


Scott.— Grown  by  Judge  Scott,  of  Burlington, 
whose  father  many  years  ago  bought  from  a  nursery 
three  Spanish  Chestnut  trees,  planted  them  in  a 
row  about  thirty  feet  apart,  and  the  one  from  which 
this  nut  is  grown  happened  to  be  in  the  middle. 
It  is  now  a  large  tree,  the  trunk  about  five  feet  in 
diameter.  It  is  a  regular  and  heavy  bearer.  The 
Judge  has  propagated  and  planted  an  orchard  of 
this  variety,  and  claims  among  its  important  fea- 
tures large  size  and  early  bearing  ;  two-year  grafts 
generally  produce  nuts  ;  immense  productiveness 
and  good  quality ;  beautiful,  glossy  mahogany 
color,  freedom  from  fuzz  and  an  almost  entire  exemption  from  the  attacks  of 
the  Chestnut  weevil.  While  the  crop  of  two  trees  standing  on  either  side  of  the 
Scott  is  badly  damaged  by  worms,  it  is  the  exception  to  find  a  wormy  nut  among 
the  Scott. 

JAPANESE   CHESTNUTS. 

The  Japan  Chestnut  makes  a  smaller  tree  than  either  the  America*  or 
European,  with  slender  branches  and  long  narrow  leaves. 

They  appear  to  thrive  over  a  wide  range  of  the  United  States,  probably  not 
so  far  north  as  the  other  species,  but  possibly  may  extend  the  culture  of  Chest- 
nuts farther  south,  even  into  Central  Florida. 

The  seedlings  assume  such  a  wide  range  in  character,  from  very  large  to 
very  small,  very  early  to  medium  season,  that  we  may  hope  to  develop  some 
very  valuable  varieties  from  this  great  acquisition.  Among  those  already  put 
on  the  market  are  the  following: 

Among  their  valuable  features  are  their  early  bearing,  early  ripening,  great 
productiveness,  large  size,  smooth  shells  free  from  fuzz. 


Alpha. — The  earliest  known  Chestnut.  Origi- 
nated with  Parrys"1  Pomona  Nurseries,  from  seed 
of  Parry's  Giant.  Tree  an  upright,  vigorous 
grower;  very  productive;  the  original  tree  began 
to  bear  at  three  years,  and  has  never  failed  to  pro- 
duce a  good  crop.  Nuts  large,  running  two  to 
three  to  the  burr;  opening  from  5th  to  loth  of 
September,  without  the  aid  of  frost,  and  com- 
manding highest  prices  in  market. 


A   TREATISE  ON  NUT  CULTURE. 


Beta. — From  Parry w'  Pomona  Nurseries,  from 
seed  of  Parrys'  Giant.  Very  similar  to  above, 
ripening  immediately  after  it. 

Biddle  —From  /.  W.  Kerr,  Denton,  Md.  Large 
burr,  containing  three  to  five  nuts;  nuts  large,  light 
brown. 

Black.— From  /.  W.  Kerr,  Denton,  Md.  Very 
large,  productive  and  early. 

Col.  Martin.— From  /.    W.  Kerr,   Denton,    Md. 
Nuts  large;  burrs  large,  three  to  five  to  the  burr. 
Early  Prolific.— From  /.    T.  Lovett,   Little  Silver,  N.  J.     Ripening  soon 
after  Beta.     Medium  size  and  very  prolific. 

Felton.— From/.  W.  Killen,  Felton,  Del.     Nut  large  and  sweet. 
Kerr. — From  /.  W.  Kerr,  Denton,  Md.     Large,  dark-colored  nut,  usually 
two  and  three  in  a  burr.     Burr  has  very  few  and  short  spines;  very  productive. 

im 


PARRYS'   SUPERB. 


90  A  TREATISE  ON  NUT  CULTURE. 

Parrys'  Superb.— Seedling  of  Parrys'  Giant  from  Parrys'  Pomona  Nurseries, 
Parry,  N.  J.  Immensely  productive,  making  a  mass  of  burrs  each,  generally 
containing  three  very  large,  complete,  handsome  nuts;  ripening  mid-season. 

K  i  1 1  e  n . — From  /.  W.  Kitten ,  Felton , 
Delaware,  A  remarkably  large  and 
handsome  nut  of  very  good  quality. 
Three  to  the  burr. 

Parson's  Japan. — Nuts  large,  one 
and  one-half  inches  broad;  dark, 
glossy  brown;  quality  good. 

Parrys'  Giant. — From  Parrys"  Po- 
mona Nurseries,  Parry,  N.  J.  The 
largest  known  variety.  Two  to  two 
and  a  half  inches  across.  Seldom 
more  than  one  to  the  burr.  Smooth, 
dark  color  and  handsome;  ripening 
PARRYS'  GIANT.  mid-season. 


JAPAN    EARLY   RELIANCE. 


A   TREATISE   ON   NUT   CULTURE. 


Reliance. — Seedling  of  Parrys'  Giant,  from 
Parrys*  Pomona  Nurseries,  Parry,  N.  J.  Tree  of 
dwarf,  spreading  habit,  very  productive  and  so  very 
precocious  that  it  frequently  produces  nuts  the 
same  season  the  grafts  are  set.  Nuts  large,  uni- 
form and  ripen  early. 

Success.  —  Seedling  of  Parrys'  Giant,  from 
Parrys'*  Pomona  Nurseries,  Parry,  N.  J.  Large, 
handsome  nuts,  ripening  mid-season. 

CHINQUAPIN. 


Although  we  occasionally  meet  with  some  very  fine  speci- 
mens of  Chinquapin  in  the  market,  there  has  been  but  little 
effort  made  to  improve  this  species. 

To  the  late  A.  S.  Fuller  we  are  indebted  for  scions,  which 
were  grafted  on  to  the  native  Chestnut,  and  are  making  good 
growth,  of  a  superior  Chinquapin,  with  the  following  descrip- 
tion, which  bears  his  honored  name.  CHINQUAPIN. 

Fuller. — Leaves  large,  broadly  oval,  pointed,  coarsely  serrate,  pale  green 
above,  clear  silvery  white  below.  Burrs  in  long  racemes,  very  large  for  this 
species;  spines  long,  strong,  branching  and  sharp.  Nuts,  only  one  in  each 
burr,  rather  short,  broad,  top-shaped,  with  blunt  point;  shell  very  smooth, 
glossy  and  almost  black;  kernel  fine  grained  and  sweet.  Ripens  early. 

Emerson.— From  P.  Emerson,  Wyoming,  Delaware.  A  very  large,  hand- 
some nut  of  fine  quality. 

Rush.— From  John  G.  Rush,  of  West  Willow,  Pennsylvania.  A  very  large 
nut,  the  size  of  the  American  Chestnut,  with  which  it  is  supposed  to  be  a 
hybrid  ;  very  fine  quality,  with  true  Chinquapin  flavor. 

HAZELNUTS  OR  FILBERTS.-(G»y/«.) 

Of  Hazelnuts  there  are  several  species,  most  of  which  are  low  shrubs  or 
bushes,  though  one  attains  the  size  of  forest  trees.  They  are  unisexual,  having 
the  starninate  blossoms  in  catkins,  and  appear  in  early  Fall  of  the  previous 
year's  growth,  and  in  March  or  April  following  the  pollen  is  distributed.  The 
pistillate  blossom,  which  is  a  star-like  tuft,  is  sometimes  not  developed  in  time 
to  become  fertilized,  and  a  failure  of  the  crop  is  the  result. 

The  cultivation  of  the  Hazelnut  in  this  country  has  not  been  very  encour- 


92  A  TREATISE  ON  NUT  CULTURE. 

aging,  principally  on  account  of  the  plants  being  attacked  by  a  fungus  or  blight 
which  destroys  the  plant. 

^e  Hazel  may  be  propagated  by  seed,  layers,  suckers, 
cuttings,  or  by  grafting.    They  grow  very  readily  from 
cuttings  or  layers,  which  is  probably  the  best  means  of  propagation. 

For  fruiting  orchard,  a  light  loam,  with  dry  subsoil,  will  give  best  results. 
Strong,  rich  or  wet  land  produces  an  excessive  growth  of  wood  with  but  little 
fruit,  and  also  renders  them  more  liable  to  blight. 

In  England,  where  the  Hazel  is  a  very  important  crop,  the  nuts  are  gathered 
just  before  fully  ripe,  and  marketed  in  the  husks.  They  are  generally  used  for 
table  purposes  only,  though  an  oil  resembling  olive  oil  is  sometimes  expressed 
from  it.  In  other  parts  of  Europe  it  is  used  in  various  ways,  some  making 
bread  from  it  as  from  Chestnuts. 

The  American  Hazel  grows  naturally  through  the  Middle  and  New  England 
States,  in  the  Mississippi  Valley,  and  on  the  Pacific  Slope. 

The  Hazels  are  very  free  from  insect  enemies,  though  a  nut  weevil  is 
reported  011  the  American  species. 

Varieties  ^ tlle  *on&  ^st  °^  Hazelnuts  introduced  in  this  country 

I  give  some  of  the  most  promising. 

Bond  Nut. — Husk  hairy  and  short ;  nut  of  medium  size,  oblong  ;  shell  thin  ; 
kernel  large  ;  very  productive. 


Cosford  Thin-Shelled.  —  Husk  hairy;  nut  large,  oblong; 
shell  of  light  brown  color,  very  thin  ;  kernel  large  and 
excellent  ;  ripens  early  and  is  very  productive. 

Kentish  Cob  (Lambert}.  —  Husk  nearly  smooth  ;  nut  large, 
oblong  and  slightly  compressed  ;  shell  rather  thick,  of  brown 
color  ;  kernel  full  and  rich.  A  very  valuable  nut. 


KENTISH  COB. 


The  Hickory  is  a  noble  tree  of  large  size  and  handsome  form,  with  com- 
pound serrate  leaves,  with  an  odd  number  of  leaflets  varying  in  number  and 
arranged  on  opposite  sides  of  the  leaf  stalk.  They  produce  their  male  and 
female  flowers  together,  developed  from  one  bud.  The  male  flowers  are  slen- 
der, pendulous,  in  clusters  of  three,  issuing  from  the  base  of  the  terminal  bud 
of  the  previous  season's  growth.  Female  flowers  form  on  the  end  of  the  new 
growth,  from  which  the  nuts  are  produced. 


A  TREATISE  ON  NUT  CULTURE.  93 

P EGA N . — (Hicoria  Pecan — Carya  Oliveformis. ) 

The  Pecan  is  by  far  the  most  valu- 
able of  the  Hickory  family  and  is  in- 
digenous to  the  Mississippi  Valley  as 
far  North  as  Iowa,  and  Southern  Cen- 
tral United  States;  rarely  found  along 
the  Atlantic  Coast,  but  luxuriating  in 
a  congenial  climate  along  the  alluvial 
fiver  bottoms  of  Texas  and  Louisiana, 
though  it  will  adapt  itself  to  almost 
any  locality  if  given  good  rich  soil,  on  which  it  makes  rapid  growth  and 
attains  great  size,  four  to  six  feet  in  diameter,  with  fifty  to  seventy-five  feet 
spread  of  branches,  and  seventy-five  to  one  hundred  feet  in  height,  towering 
above  the  surrounding  tree  tops. 

The  largest  nuts,  with  thinnest  shells,  are  found  in  Mississippi,  Louisiana 
and  Texas,  where  they  grow  in  abundance  in  strips  of  woodland  bordering 
the  streams  and  moist  fends.  It  does  not  object  to  an  occasional  overflow  if 
not  too  long  inundated. 

Wherever  the  Hickory  will  grow  it  will  be  safe  to  plant  the  Pecan,  though 
the  best  nuts  are  produced  in  the  long  summers  of  the  warmer  climates.  The 
Rural  New  Yorker  says:  "No  State  has  the  monopoly  of  Pecan  Culture. 
It  will  pay  in  forty-three  other  States  as  well  as  Texas. ' ' 

Orchard   Plant-    There  ^as  been  a  great  diversity  of  opinion  in  regard 

jujy  to  the  best  mode  of  starting  a  Pecan  grove.     Some 

still  claim  that  the  proper  plan  is  to  plant  the  nut 

where  the  tree  is  to  grow  and  remain,  so  as  not  to  disturb  the  tap  root,  while 
most  of  those  of  large  experience  now  assert  it  is  best  to  plant  the  seed  in 
the  seed  bed,  then  transfer  to  nursery  row,  as  previously  described,  and  at 
one  year  root  prune,  which  will  produce  the  lateral  rootlets  and  after  trans- 
planted will  the  more  quickly  come  to  bearing. 

Probably  the  largest  planted  orchard  of  Pecans  is  that  of  F.  A.  Swinden, 
Brownwood,  Texas,  who  has  eleven  thousand  trees  planted  on  four  hundred 
acres.  These  were  large  selected  soft  shell  nuts,  planted  forty  feet  apart  each 
way,  where  the  tree  was  to  remain.  Of  this  four  hundred  acres,  one  hundred 
acres  are  eight  years  old;  one  hundred  acres  six  to  seven  years  old;  one  hun- 
dred acres  four  to  five  years  old,  and  one  hundred  acres  two  to  three  years  old. 
The  first  planting  is  beginning  to  produce  nuts.  Mr.  Swinden  has  grown  cotton, 
corn  and  vegetables  among  the  trees.  And  not  only  have  these  cultivated 
crops  been  a  source  of  profit,  but  the  trees  in  the  meantime  have  made  good 
growth . 


94  A  TREATISE  ON  NUT  CULTURE. 

Louis  Brediger,  Idlewild,  Texas,  has  five  hundred  trees  grown  from  nuts, 
planted  where  the  trees  are  to  stand. 

W.  R.  Stuart  Estate,  Ocean  Springs,  Miss. ,  has  one  hundred  bearing  trees 
in  cultivation,  and  five  hundred  trees  coming  to  bearing,  a  large  portion  of 
which  are  choice  grafted  varieties. 

H.  S.  Kedney,  of  Winter  Park,  Fla.,  has  an  orchard  of  four  thousand 
trees,  covering  one  hundred  acres,  at  Monticello,  Fla.,  of  grafted  varieties. 
Throughout  Florida  there  are  a  number  of  Pecan  groves,  though  mostly  of 
seedlings. 

In  California  you  occasionally  meet  groves  of  five  hundred  to  six  hundred 
trees,  while  on  the  Atlantic  Coast  there  have  been  but  few  plantings.  At 
Federalsburg,  Md.,  there  is  a  grove  of  one  hundred  and  fifty  trees,  seven  years 
planted,  which  is  making  vigorous  growth.  In  Virginia  there  are  some 
individual  trees  producing  good  crops.  Further  up  the  coast,  at  Milford,  Del., 
is  a  fine  large  tree  that  seldom  fails.  At  the  I/orillard  Stock  Farm,  Burlington 
county,  N.  J.,  are  two  very  large  trees  producing  annually  heavy  crops  of  good 
sized  nuts,  and  there  are  a  number  of  young  trees  growing  in  the  county  that 
have  not  yet  come  to  bearing.  They  are  reported  as  growing  finely  in 
Northern  New  York  and  New  England  States,  though  they  have  not  come  to 
fruiting.  And  it  may  be  that  the  tree  will  grow  in  northern  latitude  and  with- 
stand the  low  temperature  and  produce  no  fruit,  on  account  of  the  male  and 
female  flowers  not  developing  at  the  same  time. 

As  the  Pecan  is  grown  only  on  this  continent,  and  we  have  the  whole  world 
for  our  market,  it  is  difficult  to  estimate  the  importance  or  value  of  this  produc- 
tion, when  we  consider  the  area  of  country  adapted  to  its  culture,  the  ease 
with  which  it  is  produced,  and  the  susceptibility  of  improvement  by  selection, 
in  size  of  nut,  cracking  quality,  thinness  of  shell  and  flavor  of  meat. 

As  t^ie  Pecans>  like  other  nuts  and  fruits,  cannot  be 
depended  on  to  reproduce  the  exact  types  from  seed, 
the  only  safe  plan  to  secure  any  desired  variety  is  by  budding,  grafting,  layers, 
cuttings  or  suckers.  Should  it  be  impossible  or  impracticable  to  procure  plants 
thus  propagated,  and  the  planter  is  content  with  seedling  trees,  which  may  also 
prove  profitable,  there  should  be  great  care  exercised  in  selecting  the  nuts,  which 
until  recently  has  been  the  only  style  of  trees  planted.  With  this  method  the 
important  features  to  be  considered  are  large  size,  thin  shells,  plump  kernel 
and  easily  extracted,  good  quality,  and  from  vigorous  trees  of  productive  habit. 

The  Pecan  may  be  propagated  very  readily  from  root  cuttings,  or  by  sever- 
ing the  roots  of  growing  trees  the  detached  roots  will  send  up  suckers,  which, 
of  course,  will  be  the  same  as  the  original  tree. 


A  TREATISE  ON  NUT  CUI/TURE.  95 


Buddinpr  and       The   ^ecan  may  be  budded  or  grafted  upon  any  of 

Grafting  tlie  Hickories.     The  modes  having  proven  the  most 

successful  in  the  Southern  States  are  the  annular  or 

ring-budding,  root-grafting  and  cleft-grafting  at  the  collar,  as  previously 
described  for  the  various  processes.  The  grafting  should  be  done  early  in  the 
Spring,  just  as  the  buds  begin  to  swell.  For  annular  budding  the  operation 
should  be  deferred  until  July  or  August. 

PROPAGATING   HICKORIES. 

A  New  Jersey  subscriber  wrote  to  the  editor  of  Garden  and  Forest  as  fol- 
lows: "  How  shall  I  go  to  work  to  propagate  in  quantity  different  varieties  of 
the  Hickory  —  for  example,  some  which  bear  remarkably  large  and  thin-shelled 
nuts?  I  have  been  told  that  it  is  next  to  impossible  to  graft  them."  The 
editor  made  the  following  reply: 

We  have  referred  this  inquiry  to  Mr.  Jackson  Dawson,  who  says  that 
although  he  has  never  tried  to  graft  a  Hickory  out  of  doors,  and  it  is  true  that 
these  trees  are  somewhat  difficult  subjects,  nevertheless  he  does  not  hesitate  to 
say  that  with  proper  stock  and  precaution  they  can  be  as  readily  propagated 
under  glass  as  most  of  the  so-called  difficult  plants.  He  has  experimented  with 
most  of  the  species  and  has  succeeded  with  all  he  has  tried.  This  success 
with  several  species  and  varieties  of  Hickory  has  been  gained  without  any 
special  preparation  of  the  stock,  and,  in  fact,  most  of  the  time  he  has  gone  to 
the  woods  and  dug  up  the  stock  after  he  had  received  the  scions.  Of  course, 
this  made  the  work  still  more  uncertain,  and  yet  in  the  worst  cases  he  has  saved 
twenty-five  or  thirty  per  cent,  of  the  grafts. 

"  My  method,"  writes  Mr.  Dawson,  "  has  been  to  side-graft,  using  a  scion 
with  part  of  the  second  year's  wood  attached,  binding  it  firmly  and  covering  it 
with  damp  sphagnum  until  the  union  has  been  made.  The  best  time  I  have 
found  for  the  operation,  under  glass,  has  been  during  February,  and  the  plants 
have  been  kept  under  glass  until  midsummer  and  wintered  the  first  year  in  a 
cold  frame.  In  all  genera  I  find  certain  species  which  may  be  called  free 
stocks  —  that  is,  stocks  which  take  grafts  more  readily  than  others.  Thus, 
nearly  all  the  oaks  will  graft  readily  on  Quercus  Rober  ;  the  birches  will  graft 
more  easily  on  Betula  alba  than  on  others  ;  so  of  the  Hickories,  observation 
has  led  me  to  believe  that  the  best  stock  is  the  bitter  nut,  hicoria  minima. 
This  species  grows  twice  as  rapidly  as  the  common  Shag-bark  Hickory,  and 
while  young  the  cambium  is  quite  soft.  I  should  advise  any  one  who  wishes 
to  propagate  Hickories  on  a  large  scale  to  grow  stock  of  this  species  in  boxes 
not  more  than  four  inches  deep.  In  this  way  all  the  roots  can  be  saved  and 
there  will  be  no  extreme  tap  root,  and  when  shaken  out  of  the  boxes  the  plants 
are  easily  established  in  pots  and  ready  for  grafting.  If  taken  up  in  the  ordi- 
7 


96  A   TREATISE   ON   NUT   CULTURE. 

nary  way  from  the  woods  it  requires  almost  two  years  to  get  them  well  rooted, 
and  often  the  stocks  die  for  want  of  roots  after  the  graft  has  really  taken.  If 
grown  in  rich  soil  the  stocks  will  be  large  enough  to  use  in  one  or  two  years. 
I  should  then  pot  them  early  in  the  Fall,  keeping  them  from  heavy  frosts  and 
bringing  them  into  the  house  about  the  first  of  January,  and  as  soon  as  they 
begin  to  make  roots  I  should  side-graft  them  close  to  the  collar  and  plunge 
them  in  sphagnum  moss,  leaving  the  top  bud  of  the  graft  out  to  the  air.  The 
graft  ought  to  be  well  united  about  the  last  of  March,  when  the  plants  should 
be  taken  from  the  sphagnum  and  set  in  the  body  of  the  house  to  finish  their 
growth.  After  carrying  them  over  the  next  Winter  in  a  cold  pit  they  could  be 
planted  out  the  following  Spring,  and  the  second  year  they  could  be  set  where 
they  are  to  remain,  unless  they  are  transplanted  every  second  year." 


PECAN   CULTURE. 

W.  R.  Stuart,  in  American  Farm  News. 

Our  friend,  Dr.  H.  L.  Stewart,  of  Tecumseh,  Mich.,  has  handed  me  your 
valuable  paper,  July,  1892,  requesting  me  to  send  you  what  I  can  conveniently 
on  "Pecan  Culture." 

Fifteen  years  ago  (at  the  age  of  fifty-six  years)  I  was  impressed  with  the 
belief  that  Pecan  culture  in  the  Southern  half  of  the  United  States  promised 
vast  possibilities  if  due  care  and  attention  were  given  it.  I  purchased  and 
planted  the  largest  and  best  flavored  Pecans  that  could  be  found,  without 
regard  to  price.  Experience  has  demonstrated  the  correctness  of  that  theory. 
And  it  was  in  this  way  that  a  new  industry — Pecan  culture — was  begun;  an 
industry  new  not  only  to  myself,  but  new  to  the  country  at  large.  During  the 
years  which  have  followed,  I  have  felt  a  deep  interest  in  this  work,  and  have 
used  every  honorable  means  at  my  command  to  advance  the  cause  by  improv- 
ing the  varieties  grown  and  by  bringing  the  subject  prominently  before  the 
American  people. 

Some  writers  have  been  pleased  to  call  me  the  "  Father  of  Pecan  Culture." 
If  my  humble  efforts  have  been  instrumental  in  giving  this  branch  of  horticul- 
ture the  prominence  it  has  attained,  surely  those  years  were  well  spent,  and  I 
have  reason  to  be  proud  of  the  distinction  accorded  me.  For  the  Pecan  has 
taken  its  place  in  the  front  rank  as  the  best  and  most  profitable  of  nut-bear- 
ing trees,  while  the  nut  itself,  where  its  merits  are  fully  known,  is  pronounced 
superior  to  all  others.  And  this  industry  must  go  on  from  year  to  year  in- 
creasing in  popular  favor,  as  well  as  in  profit  to  those  engaged  in  its  pursuit. 
The  pride  felt  in  this  work  has  been  seasoned  with  a  reasonable  admixture  of 
profit  and  pleasure;  but  there  is  an  even  greater  pleasure  in  the  thought  that  I 


A  TREATISE  ON  NUT  CULTURE.  97 

may  have  rendered  valuable  service  to  those  of  my  fellow  beings  whom  I  have 
induced  to  engage  in  Pecan  culture. 

The  Pecan  belongs  to  the  family  of  Hickory,  and  is  found  growing  in  its 
wild  state,  (very  varied  as  to  quality  and  productiveness),  from  the  gulf  to  the 
lakes,  and  principally  in  the  rich  soil  along  the  Wabash,  Missouri,  Mississippi 
and  many  rivers  in  Texas  and  Arkansas,  where  it  attains  in  fact  its  largest 
growth,  often  measuring  three  to  four  feet  in  diameter,  with  a  spread  of  top 
sixty  to  seventy  feet.  Many  years  ago  some  nuts  were  planted  in  Maryland, 
and  now  some  of  the  finest  trees  in  the  Union  may  be  found  growing  there. 
Its  habit  is  lower  and  more  spreading  than  the  Hickory,  when  not  too  much 
surrounded  by  other  trees;  growing  out  alone  it  makes  a  full  oval  head,  form- 
ing one  of  the  handsomest  of  shade  trees,  with  foliage  a  rich  dark  green  in 
color,  and  under  favoring  conditions  of  very  rapid  growth.  The  nuts  are  borne 
in  clusters  of  three  to  as  many  as  seven  on  the  extremities  of  the  new  wood; 
the  staminate  flowers  appearing  at  the  ends  of  the  preceding  year's  growth. 

The  best  time,  perhaps,  for  planting  trees  is  in  the  Fall,  from  November  i  to 
the  middle  of  December,  or  as  soon  as  they  have  shed  their  leaves  in  the  Fall; 
Spring  planting  from  February  i  until  the  buds  begin  to  swell  in  the  Spring. 
The  nuts  may  be  planted  any  time  to  advantage  from  season  of  ripening  until 
late  in  the  Spring,  varied  by  condition  in  latitude;  the  middle  of  March  the 
latest  admissible  period  usually;  the  greater  delay  in  time  of  planting,  always 
remember,  the  greater  necessity  for  thorough  previous  soaking  of  the  nuts  in 
water,  from  two  to  six  days  before  putting  into  the  ground;  plant  in  rows  about 
ten  inches  apart,  covering  three  inches  deep;  put  fertilizers  three  inches  under 
the  nuts;  cultivate  well  by  keeping  the  ground  level  and  clean.  If  not  desir- 
able to  plant  out  permanently  at  one  year,  root  prune  them  in  the  row  by  run- 
ning a  sharp  spade  under  and  cutting  the  tap  root  eighteen  inches  below  the 
surface  as  soon  in  the  Fall  after  the  leaves  have  fallen  as  practicable;  this  will 
tend  to  develop  a  strong  growth  of  lateral  or  branch  roots,  and  when  finally 
removed  to  their  permanent  place,  either  in  two  or  three  years,  it  can  be  done 
with  little  if.  any  loss.  If  the  nuts  are  planted  where  the  tree  is  to  stand  per- 
manently, the  soil  should  be  loosened  to  the  depth  of  two  feet  for  a  space  of 
three  feet  in  diameter  and  well  fertilized,  especially  around  the  outside.  Plant 
three  or  four  nuts  in  a  place,  covering  about  three  inches  deep  and  thinning 
out  in  the  Fall,  leaving  the  strongest.  Pecans  have  an  off  year;  therefore, 
when  planting  a  grove  of  five  hundred  trees,  plant  one  hundred  trees  every 
year  for  five  years;  you  will  then  have  fruit  every  year. 

The  most  advantageous  soil  is  best  indicated  by  observing  the  conditions 
where  the  Pecan  or  Hickory  naturally  thrive.  Its  habit  is  usually  on  made 
alluvial  lands  or  river  bottoms,  where  the  soil  is  rich,  deep,  friable,  moist,  but 
not  water-soaked,  except  from  an  occasional  overflow,  an  event  by  no  means 


98  A  TREATISE   ON  NUT  CULTURE. 

unfavorable  to  its  thrift  when  not  too  prolonged  or  of  over-frequent  occurrence  ; 
still  as  a  tree  it  adapts  itself  and  will  succeed  satisfactorily  in  growth  and  bear- 
ing in  a  varying  degree  upon  every  class  of  soils,  and  the  writer  has  seen  good 
results  both  on  thin,  sandy  lands  and  vipon  the  pine  flats;  unquestionably,  how- 
ever, the  deep  alluviums  or  river  lands,  even  those  liable  to  occasional  overflow, 
and  such  as  are  in  consequence  of  little  value  for  other  purposes,  constitute 
those  of  the  greatest  value  to  plant  the  Pecan  upon,  and  we  draw  special  atten- 
tion to  a  fact  of  such  deep  significance.  For  the  rest  it  is  not  advisable  to  select 
land  to  plant  on  with  too  compact  a  subsoil,  likely  to  hold  surface  water  or 
keeping  the  roots  soaked  beneath  too  continuously,  though  even  these  least 
desirable  of  all  lands  to  plant  on  are  not  barren  of  good  results.  A  happy  mean 
in  respect  to  moisture  afforded  is  the  point  to  aim  at,  and  a  fertility,  natural  if 
it  be  possible,  or  otherwise  approximated  by  due  and  regular  addition  of  ferti- 
lizers. It  is  self-evident  that  the  Pecan  calls  for  an  equal  draft  upon  the  .soil 
as  would  a  crop  of  corn.  The  Pecan  is  a  gross  feeder  ;  you  cannot  expect  to 
raise  a  premium  crop  of  the  latter  without  a  fertile  soil,  and  in  this  respect  the 
Pecan  is  exactly  similar  in  its  requirements. 

The  cultivation  should  be  thorough.  It  is  best  to  grow  some  crop  the  first 
four  or  five  years.  Cotton,  if  you  are  located  in  the  cotton  growing  belt,  or  any 
crop  that  requires  clean  culture  will  do,  and  by  mulching  around  the  tree  when 
the  trees  are  come  into  bearing  the  orchard  may  be  turned  into  a  pasture.  But 
the  treatment  of  a  Pecan  orchard  should  not  differ  much  from  that  of  an  apple 
orchard  or  an  orange  grove.  I  know  trees  here  that  are  thirteen  years  old, 
bearing  from  one  barrel  to  one  barrel  and  a  half  of  nuts,  and  are  one  foot  in 
diameter,  and  others  of  same  age  not  four  inches  in  diameter.  So  much  for 
care  and  cultivation. 

Trees  should  not  be  planted  less  than  forty  feet  apart,  sixty  and  seventy 
feet,  according  to  the  natural  fertility  of  the  soil,  to  insure  the  most  lasting 
results  in  form  and  fruit  for  the  succeeding  years. 

The  Pecan  begins  to  bear  a  few  nuts  at  six  to  seven  years  of  age,  but  at  ten 
years  if  the  trees  have  had  good  care  and  soil  to  grow  in  you  may  expect  a  pay- 
ing crop,  increasing  annually  until  the  tree  arrives  at  a  mature  bearing  age,  in 
thirty  to  forty  years. 

PECAN  AND  FRUIT  CULTURE. 

Herbert  Post,  in  the  Southern  Florist  and  Gardener. 

The  people  who  have  never  made  a  study  of  nut  and  fruit  culture  have  no 
idea  what  these  industries  are  worth  to  the  country. 

When  lands  that  are  unsalable  at  $5  per  acre  can  be  made  in  ten  years  or 
less  to  be  worth  $1,000  per  acre,  with  continued  increase  for  years,  it  is  worth 
investigation. 


A  TREATISE  ON  NUT  CULTURE.  99 

What  we  state  here  are  facts,  with  abundant  proof. 

Twenty  years  ago  the  land  oil  which  the  city  of  Riverside,  Cal.,  now 
stands,  was  a  pasture,  the  land  not  worth  five  dollars  per  acre — now  worth 
thousands.  Only  twelve  years  ago  the  total  shipment  of  fruits  and  nuts  from 
California  did  not  exceed  five  hundred  car  loads.  In  1893  they  reached  the 
enormous  amount  of  twenty-five  thousand  car  loads,  and  are  increasing  every 
year. 

Last  year,  at  Willows,  Cal.,  a  man  sold  his  crop  of  Cherries,  grown  on  four 
and  one-half  acres,  for  $2,300,  the  money  being  paid  before  the  purchaser 
gathered  the  crop.  Here  is  $541  per  acre  earnings,  with  little  or  no  expense. 

It  is  not  uncommon  for  lands  in  nuts  and  fruits  in  California  to  earn  from 
$300  to  $60®  per  acre. 

Southern  Oregon  reports  sales  of  Apples  from  ten  acres  last  season  for 
$4,650. 

About  ten  years  ago  W.  W.  Stringfellow,  of  Hitchcock,  Texas,  started 
fifteen  acres  in  Pears,  and  on  land  not  worth  $20  per  acre. 

Last  year  he  stated  to  a  reporter  that  he  had  four  thousand  four  hundred 
Pear  trees,  one  thousand  of  which  were  in  bearing.  He  said,  judging  from  past 
crops,  he  would  have  fifteen  bushels  to  the  tree,  or  fifteen  thousand  bushels  for 
sale.  For  these  fifteen  acres  of  four  thousand  four  hundred  trees,  he  had  been 
offered  and  refused  $75,000,  or  $5,000  per  acre. 

We  believe  that  the  Southern  States  have  capabilities  in  fruit,  vegetable 
and  nut  culture  now  little  dreamed  of.  Being  one  thousand  five  hundred  miles 
nearer  the  market  than  California,  there  is  a  large  profit  in  the  saving  of  trans- 
portation alone  for  the  South.  No  fear  of  overstocking  the  market  when  some 
of  the  cities  take  and  dispose  of  forty  to  sixty  car  loads  daily,  consumption 
keeping  pace  with  production.  California  and  Florida  products  are  now  being 
shipped  to  Europe  with  success.  In  many  of  "the  smaller  villages  of  the  United 
States  these  fruits  are  found  on  sale,  as  well  as  in  the  larger  cities.  But  in 
nothing  has  there  been  greater  interest  manifested  of  late  years  than  the  Pecan 
industry,  which  shows  greater  profit  than  any  fruit.  This  industry  has  all  the 
elements  of  profit  at  very  little  cost,  risk  or  insects,  which  are  a  great  drawback 
to  fruit  growing.  Most  ripe  fruits  must  be  hurried  into  market  as  rapidly  as 
possible,  to  prevent  loss  by  decay.  With  the  Pecan,  they  can  be  kept  twelve 
months  perfectly  sweet,  the  grower  choosing  his  market  at  his  leisure.  A 
favorite  nut  everywhere,  all,  or  nearly  all,  of  which  are  grown  and  consumed 
in  the  United  States,  but  very  few  finding  their  way  abroad.  There  is  a 
security  in  growing  Pecans,  which,  at  their  small  cost  of  planting,  makes  a 
grove  unequalled  by  any  investment  in  stocks  or  bonds,  and  the  beauty  about 
it  is  that  any  one  having  but  a  few  acres  of  land  can  plant  a  fortune,  which  is 
as  sure  as  the  promise  that  ' '  seed  time  and  harvest  shall  never  fail. ' ' 


ioo  A  TREATISE   ON   NUT   CUI/TURE. 

The  owner  of  a  good  Pecan  grove  can  count  on  large  earnings  after  the 
trees  are  ten  years  old,  continuing  to  increase  for  thirty  years,  and  last  the  life- 
time of  many  generations. 

The  young  trees  begin  to  bear  at  the  age  of  six  years,  and  pay  well  at 
eight,  when  they  are  planted  in  groves,  which  is  the  best  way  to  grow  them. 
Thousands  of  acres  of  unused  land  in  the  South,  on  which  the  owner  pays 
taxes  and  receives  no  income,  can  be  made  the  most  valuable  acres  on  the  farm 
by  planting  them  in  Pecans. 

The  time  is  near  at  hand  when  nut  and  fruit  growing  will  be  conducted  on 
a  much  larger  scale  than  now,  and  on  business  principles,  for  it  has  been  found 
that  for  clean  profit  no  branch  of  farm  products  pays  so  well.  At  Acampo, 
Cal.,  is  a  ranch  of  one  thousand  and  fifteen  acres,  which  contains  the  following 
varieties  of  nuts  and  fruits:  Thirty -four  thousand  Almond  trees,  ten  thousand 
Peach  trees,  eight  thousand  Olive  trees,  seven  thousand  Prunes,  three  thousand 
Apricots,  three  thousand  Figs,  one  thousand  Pears,  nine  hundred  Orange,  five 
hundred  Cherry,  five  hundred  Plum  and  sixteen  thousand  table  and  raisin 
Grape  vines. 

The  revenue  from  this  place  is  enormous,  and  it  is  conducted  with  as  much 
care  in  detail  as  a  large  mercantile  house.  The  advantages  of  conducting  such 
enterprises  on  a  large  scale  are  superior.  Buyers  will  come  to  the  farm  and 
buy  and  gather  the  crops  themselves,  or  if  sold  on  the  market  by  the  owner  he 
can  select  his  markets.  This  is  in  no  sense  "  fancy  farming."  It  is  common 
sense  with  business  principles.  So  far  as  we  know,  no  nut  or  fruit  grower  has 
been  compelled  to  mortgage  his  crop  for  advances,  like  the  grower  of  cotton. 
The  advantages  possessed  by  Pecan  culture  over  that  of  fruit  are  very  great. 
To  bring  an  Orange  grove  up  to  bearing  costs  about  $200  per  acre.  In  strong 
contrast  we  have  the  Pecan,  which  can  be  planted  for  $3  per  acre,  for  the  best 
thin-shell  nuts,  and  the  ground  between  the  trees  can  be  made  to  earn  a  good 
deal  of  money  by  growing  small  fruits. 

The  Pecan  can  be  grown  with  profit  in  every  State  in  the  Union,  on  any 
good  soil  capable  of  growing  any  trees,  as  the  deep  growing  tap  root  feeds  upon 
soil  untouched  by  other  trees. 

In  the  matter  of  purchasing  Pecan  trees  where  the  tap  root  was  cut,  a  great 
mistake  has  been  made.  The  cutting  of  the  root  has  destroyed  its  bearing 
qualities.  It  will  make  a  good  shade  tree,  but  as  a  nut  bearer  it  will  disappoint 
its  owners. 

When  there  exists  a  sub-soil,  as  in  most  soils,  it  pays  to  loosen  up  the  earth 
with  dynamite,  which  is  but  small  expense,  but  gives  the  young  trees  rapid 
growth.  Planting  the  Pecan  in  ordinary  soils,  it  requires  two  or  three  years' 
growth  for  the  roots  to  force  their  way  through  the  compact  sub-soil.  When 
the  young  tree  is  twelve  inches  above  ground  the  roots  are  three  to  four  feet 
below. 


A  TREATISE  ON   NUT  CULTURE.  101 

By  using  dynamite  for  loosening  the  soil,  the  tree  will  in  the  same  length 
of  time  have  grown  from  four  to  five  feet  above,  with  roots  proportionately 
deep. 

The  cost  per  tree  for  the  dynamite  should  not  exceed  twenty  cents,  and  it 
has  accomplished  a  work  which  benefits  the  tree  for  years. 

No  American  tree  has  so  few  insect  enemies  as  the  Pecan.  Here  we  have  \ 
none  worthy  of  notice.  The  sap  and  leaf  have  an  acrid  taste,  which  repels  such  J 
insects  as  infest  most  trees. 

A  great  advantage  in  planting  the  Pecan  nuts  is  that  you  can  see  what  you 
plant,  and  can  depend  upon  the  product  of  your  trees  being  same  as  seed 
planted.  Professor  Steele  says  fully  ninety  per  cent,  (if  not  one  hundred)  can 
be  depended  upon.  This  is  better  as  well  as  cheaper  than  to  buy  the  trees,  even 
if  all  right. 

Cultivated  trees  bear  with  more  regularity  than  those  of  wild  growth.     We   j 
have  the  wild  trees,  that  we  know  have  borne  annual  crops  for  the  past  six  years 
in  succession.     The  Pecan  will  grow  to  the  height  of  seventy-five  feet,  with  / 
wide  spreading  branches,  is  symmetrical  in  shape,  with  very  luxuriant  dark-' 
green  foliage,  late  in  coming  out  in  the  Spring,  but  retaining  its  leaves  until 
late  in  the  Fall. 

While  of  the  same  family  as  the  Black  Walnut  and  Hickory,  the  Pecan  is 
of  a  lower  spreading  habit  than  the  latter,  making  a  denser  shade.  The  wood 
is  just  as  valuable  for  use  as  the  hickory,  and  very  much  like  it  in  its  texture. 

Planting  thirty-five  by  thirty -five  feet  apart  is  a  good  distance  for  perma- 
nent growth,  but  very  much  can  be  added  in  profit  per  acre  for  ten  or  twelve 
years  by  planting  another  Pecan  tree  in  center  of  each  square,  which  will  give 
you  sixty-one  trees  per  acre.  Until  the  trees  are  large  enough  for  the  limbs  to 
touch  each  tree  adjoining,  you  are  receiving  the  earnings  of  twenty-five  trees 
in  addition.  When  necessary,  the  center  trees  can  be  cut  out,  and  you  have 
then  thirty-six  trees  left  per  acre,  which,  by  this  time,  should  yield  as  great 
earnings  as  the  whole  sixty-one  will  in  the  earlier  years  of  growth.  ' 

From  the  growing  interest  in  Pecan  culture  in  all  sections  of  the  country, 
it  is  evident  that  the  people  appreciate  the  value  of  these  trees  as  money  pro- 
ducers. The  small  cost  of  starting  a  grove,  their  long  life,  surety  of  bearing, 
requiring  but  little  care  or  expense,  being  so  largely  in  their  favor  over  other 
nut  or  fruit  trees.  A  grove  of  only  ten  acres,  planted  in  the  best  thin  shell,  will, 
earn  more  than  fifty  acres  in  ordinary  crops. 

FORT  WORTH,  TKXAS. 


102  A  TREATISE  ON  NUT  CULTURE. 

PECAN  GROWING  IN   LOUISIANA. 

BOI/TING  A   BIG   NUT  {5TORY. 

How  The  Laugh  Was  Turned  on  the  Croakers. 
By  Samuel  H.  James,  in  Rural  New  Yorker. 

In  my  rambles  around  New  Orleans,  when  a  student  at  Tulane  University, 
in  that  city,  I  took  close  notice  of  the  various  products  offered  for  sale,  and  the 
prices  charged  for  them.  I  soon  saw  that  the  most  valuable  of  all  the  horticul- 
tural and  agricultural  products — the  one  that  brought  the  most  money  for  the 
given  weight — was  the  large  sized  soft -shell  Louisiana  pecans.  The  best  grade 
of  these  sold  at  the  unvarying  price  of  |i  a  pound,  and  as  years  went  on  there 
was  no  decline  in  the  price.  I  had  spent  much  of  my  boyhood  upon  a  cotton 
plantation,  where  pecans  thrived,  and  I  knew  that  a  tree  came  into  bearing  at 
nine  years  old,  and  would  bear  a  profitable  crop  at  fifteen  years.  One  day  I 
did  a  little  sensible  reasoning  on  this  subject.  I  was  still  a  young  man.  If  I 
bought  a  large  number  of  these  nuts  and  planted  a  big  grove,  ten  years  after- 
wards I  would  still  be  in  the  middle  life,  and  have  a  valuable  source  of  profit. 
Every  old  man  whom  I  had  ever  heard  talk  on  this  subject  had  expressed  a 
regret  that  he  had  not  planted  a  Pecan  grove  in  his  youth.  I  determined  that 
this  should  not  be  my  regret  in  old  age.  I  resolved  to  save  enough  of  my 
yearly  allowance  to  buy  me  a  large  amount  of  seed  of  these  extra-size  Pecans. 
My  mother  owned  a  plantation  in  Louisiana,  and  after  some  persuasion  she 
agreed  to  give  me  enough  land  to  plant  my  Pecan  grove  on.  As  this  was  rich 
alluvial  land,  there  was  nothing  now  in  my  way  to  prevent  my  beginning  my 
work.  I  planted  my  grove  nine  years  ago  this  winter,  and  last  fall  it  came 
into  bearing.  It  was  a  happy  day  for  me  when  I  first  saw  the  clusters  of  nuts 
hanging  on  the  trees.  My  grove  now  numbers  about  seventy  acres,  and  this 
winter  I  shall  plant  thirty  acres  more. 

How  Old  Timers  Laughed. 

When  I  first  started  to  plant  my  grove  nine  years  ago,  I  became  the  laugh- 
ing stock  of  the  whole  community.  I  was  doing  something  no  one  had  ever 
done  before,  and  it  was  past  comprehension  to  our  people  how  any  one  could 
wait  ten  years  to  get  paid  for  his  work.  Fun  was  poked  at  me  at  every  turn 
and  corner,  even  by  my  best  friends.  I  planted  the  nuts  in  the  open  field  among 
the  cotton,  and  my  friends  would  say,  "Why!  there  is  no  possible  hope  of 
your  getting  a  Pecan  grove.  The  little  negroes  will  grabble  up  the  nuts  before 
they  come  up,  and  even  if  they  do  germinate,  the  mules  and  plows  and  careless 
negroes  will  destroy  them  all  before  they  are  a  year  old. ' '  One  old  uncle,  who 


A  TREATISE  ON  NUT  CULTURE.  103 

thought  he  was  very  wise  in  such  matters,  said  that  if  I  did  such  foolish  things 
as  this  I  would  be  sold  out  at  sheriff's  sale  before  the  Pecans  came  into  bearing. 
None  of  these  things  ever  happened,  and  although  the  last  years  have  been 
very  disastrous  to  cotton  planters,  our  financial  condition  is  better  to-day  than 
when  I  planted  the  Pecan  grove,  and  would  be  better  still  had  I  done  more 
of  it. 

How  the  Grove  Was  Planted. 

And  now  the  laugh,  which  nine  years  ago  was  very  loud  and  strong,  has 
been  turned,  and,  instead  of  a  foolish  thing,  my  friends  see  that  it  was  a  wise 
thing  I  did.  There  was  one  neighbor,  a  good  farmer  withal,  but  a  man  with 
the  bad  trait  of  thinking  that  all  men  who  did  differently  from  him  were  in  the 
wrong.  This  man  lost  no  opportunity  of  poking  fun  at  me  nine  years  ago,  when 
I  was  planting  my  grove.  Nine  years  have  passed  since  then,  and  that  makes 
a  great  difference.  I  was  passing  by  his  house  the  other  day,  and  I  saw  that  he 
had  torn  down  his  yard  fence  in  order  to  cut  down  a  fine  oak  tree  that  was 
shading  a  Pecan  tree  his  wife  had  planted  years  ago.  I  stopped  to  have  a  talk 
with  him.  "  I  am  one  of  the  biggest  fools  that  ever  lived,"  he  said.  "  When 
my  wife  planted  this  one  tree,  I  should  have  planted  half  my  place  in  Pecans." 

I  planted  the  nuts  in  the  cotton  rows  thirty  feet  apart,  and  the  rows  sixty 
feet  apart.  I  marked  each  nut  with  three  pieces  of  shingle.  When  the  trees 
were  one  year  old  I  put  a  stout  post  by  each  tree,  which  was  removed  in  six 
years,  as  the  trees  were  then  large  enough  to  take  care  of  themselves.  For  the 
first  five  years  I  planted  the  ground  to  cotton,  then  alternated  it  with  corn  and 
peas.  My  trees  now  average  about  twenty- five  feet  high,  and  in  a  few  more 
years  I  shall  have  to  sow  the  land  with  clover,  and  use  it  for  pasture.  The  trees 
on  our  rich  land  should  stand  sixty  by  sixty  feet,  so  I  will  have  to  remove  some 
of  mine,  as  they  are  too  thick  in  the  row.  But  I  shall  wait  and  see  which  bear 
the  finest  nuts,  and  remove  only  the  inferior  ones.  This  will  give  a  little 
unevenness,  but  will  cause  me  to  save  all  the  finer  nut-bearers,  which  could  not 
be  done  if  every  other  tree  were  removed. 

I  have  several  trees  in  the  yard  at  Cottage  Oaks,  just  six  years  in  advance 
of  my  big  grove,  and  from  these  I  can  make  a  fair  comparison  of  what  my 
grove  will  do  in  six  years.  In  the  Fall  of  1892  several  of  these  trees  bore  as 
much  as  a  barrel  apiece,  so  in  five  more  years  I  can  count  on  many  of  my  trees 
in  the  grove  doing  as  much.  From  my  experience  with  Pecans,  I  have  found 
out  the  following  facts:  Trees  grown  from  fine  nuts  reproduce  themselves,  with 
slight  variations.  The  cutting  of  the  tap  root  of  a  Pecan  tree  does  not  prevent 
its  bearing.  It  causes  the  tree  to  grow  more  slowly,  and  to  produce  a  denser 
head,  with  more  fruit-bearing  twigs,  which  will  bear  twice  as  many  nuts.  This 
is  in  direct  opposition  to  the  statements  of  those  men  who  have  seed  to  sell,  but 


104  A  TREATISE  ON   NUT    CULTURE. 

it  is  a  fact.     And,  lastly,  trees  planted  out  in  the  open  field  will  not  be  bitten 
by  stock  ( in  inclosures  they  will  be  ruined. ) 

Prospects  of  Pecan  Culture. 

I  have  now  about  a  thousand  trees  in  all.  In  an  open,  cultivated  field  they 
make  a  beautiful  oval  growth,  and  when  not  too  close  together  no  tree  can  sur- 
pass them  in  symmetry.  The  price  for  fine  Pecans  has  not  declined  in  the  last 
nine  years;  if  anything,  it  has  advanced,  for  it  is  impossible  to  get  the  finer 
grades  for  less  than  $1.00  a  pound,  while  some  men  charge  as  high  as  $3.00  a 
pound  for  them.  Of  course,  when  large  quantities  are  placed  upon  the  market 
the  price  will  fall,  but  even  at  ten  cents  a  pound  they  will  pay  much  better  than 
anything  else  that  can  be  grown  on  the  land.  For  many  years  after  my  grove 
comes  into  bearing  there  will  be  a  large  demand  for  the  finest  grade  of  Louisiana 
soft-shell  Pecans  for  planting,  and  these  will  bring  very  high  prices.  When  I 
begin  selling  them  for  eating  purposes  I  shall  have  to  be  satisfied  with  much 
lower  prices. 

A  few  years  ago  I  wrote  an  article  on  Pecan  culture  in  which  my  name  and 
address  were  given,  and  which  was  copied  by  the  agricultural  press.  I  received 
hundreds  of  letters  in  regard  to  the  matter  from  all  over  the  country  (one 
coming  from  far-off  Australia),  and  I  might  have  sold  $500  worth  of  Pecans 
from  this  article  alone.  Let  me  say  here  that  I  have  neither  trees  nor  nuts  to 
sell  just  now,  nor  am  I  an  agent  for  any  one,  so  it  will  be  needless  to  write  to 
me.  I  shall  not  have  the  time  to  answer  the  letters. 

A  Pecan  grove  in  bearing  has  several  advantages  over  an  ordinary  crop. 
The  product  will  sell  for  a  great  deal  more  than  any  other  crop  on  the  given 
land.  The  trees  will  not  be  injured  by  an  overflow  from  the  Mississippi  River, 
the  great  curse  of  our  land.  They  will  not  require  any  cultivation  after  the 
land  is  sown  to  clover. 

I  wish  to  draw  the  attention  of  the  reader  to  the  great  superiority  of  the 
Louisiana  soft-shell  Pecan  over  the  largest  nuts  grown  in  Texas.  Any  one 
who  will  buy  a  few  of  each  kind  and  compare  them  will  find  that  the 
Louisiana  nuts  are  larger,  the  shells  are  thinner,  the  meat  is  richer,  and  the 
Pecans  are  of  a  more  regular,  even  shape.  The  average  Texan  will  be  disposed 
to  deny  this  fact,  but  it  is  a  fact  that  can  be  proved  by  comparison.  I  have 
had  Pecans  sent  me  from  all  portions  of  Texas  (their  brag  nuts),  and  they  did 
not  compare  with  the  best  grade  of  Louisiana  soft -shell  Pecans. 

4,  9,  '94- 


A  TREATISE  ON  NUT  CULTURE.  105 

From  Catalogue  of  Richard  Frotscher,  N.  O.,  La. 
MR.  RICHARD  FROTSCHER,  New  Orleans. 

DEAR  SIR: — There  being,  as  you  say,  "  an  evident  desire  among  many  here 
to  learn  something  more  about  Pecan  growing  with  a  view  of  planting, ' '  I  send 
you  my  views  on  the  subject.  While  not  professing  to  be  a  teacher,  I  think,  if 
you  conclude  to  publish  this  in  your  Garden  Manual,  it  may  be  of  interest  to 
some  who  are  about  starting  in  the  business;  being  only  a  plain  statement  of 
facts,  without  much  speculation  as  to  how  profitable  it  may  prove  to  those 
engaged  in  it. 

It  is  surprising  that  this  matter  should  have  received  so  little  attention*  up 
to  this  time,  the  demand  for  good  nuts  being  practically  unlimited. 

The  trees,  as  far  as  my  observation  goes,  are  subject  to  no  disease,  and 
have  but  few  insect  pests  to  contend  with.  They  will  grow  in  almost  any  soil, 
on  high  or  low  land,  no  cultivation,  no  draining,  no  pruning  required.  The 
reverse  of  all  this  true  of  the  Orange;  yet  how  many  have  spent  much  money 
in  trying  to  establish  Orange  groves,  and  so  few  to  plant  Pecan  trees.  '  The 
returns  from  the  first  so  uncertain,  from  the  last  absolutely  sure.  An  Orange 
grove  in  this  State  may  be,  and  often  is,  killed  out  in  one  night  by  cold,  while 
a  Pecan  grove  will  continue  to  be  profitable  for  years;  for  so  long,  in  fact,  that 
it  is  not  even  remembered  who  planted  it. 

The  Pecan  nut  tree,  Cory  a  Olivea  Formis,  grows  wild  in  many  of  the 
Southern  States,  and  is  said  "to  be  indigenous  along  the  Mississippi  river  as 
far  north  as  Southern  Iowa." 

The  bulk  of  the  nuts  on  the  market  are  from  wild,  self -sown  trees.  Prices 
vary  from  five  cents  to  fifty  cents  per  pound,  showing  conclusively  there  is  a 
great  difference  in  quality.  The  rich,  sweet,  oily  nuts  of  thin  shell  and  large 
size  are  the  best.  I  have  some  now  before  me,  some  small  ones  seven-eighths 
of  an  inch  long  by  three-eighths  of  an  inch  in  diameter,  and  others  one  and 
and  one-eighth  inch  in  diameter  by  two  and  one-eighth  inches  long.  These 
last  are  ten  times  the  value  of  the  first,  because  of  superior  quality,  thin  shell 
and  large  size.  These  nuts  are  all  from  self-sown  trees.  The  yield  from  full 
grown  trees  varies  from  one  to  seven  barrels,  weighing  about  one  hundred 
pounds  per  barrel. 

In  no  other  class  of  wild  fruit  or  nut.  trees  is  there  a  greater  chance  for 
improvement,  or  rather  so  great  an  improvement  so  easily  effected.  We  have 
only  to  select  the  best  sorts  nature  has  provided  and  bud  or  graft  them  on  the 
common  kinds. 

The  most  successful  method  is  by  "annular  budding."  It  may  be  done 
any  time  from  the  end  of  May  up  to  the  first  part  of  August,  varying  as  seasons 
and  the  localities  differ;  the  earlier  it  can  be  done  the  better. 


io6  A  TREATISE  ON  NUT  CULTURE. 

With  a  sharp  budding  knife  make  two  cuts  completely  around  the  stock, 
about  one  inch  apart;  cut  only  through  the  bark;  cut  from  the  top  circle  to  the 
lower  one  a  straight  cut  down;  now  slip  off  from  the  stock  this  piece  of  bark 
which  is  to  be  used  as  a  pattern;  that  is,  place  it  around  the  scion  (or  piece  of 
branch  on  which  are  the  buds. you  wish  to  use),  covering  a  well  developed  eye; 
make  the  same  cut  as  before  on  the  scion,  throw  the  first  piece  of  bark  away, 
fit  the  last  piece  from  the  scion  to  its  place  on  the  stock,  wrap  firmly  (leaving 
the  eye  uncovered)  with  wax  cotton,  bass,  or  like  soft  material.  To  have  the 
buds  fit  well  the  scion  should  be  as  large  or  larger  than  the  stock.  If  the  oper- 
ation is  well  done,  the  buds  will  start  in  about  fifteen  days.  When  the  buds 
have  taken  well  take  off  the  ties  and  cut  back  the  stock  to  within  six  inches  of 
the  bud.  When  they  have  grown  out  a  foot  or  more,  cut  back  again  to  within 
a  half  inch  of  the  bud.  Thereafter  allow  nothing  but  the  bud  to  grow.  Pecan 
trees  may  be  grafted  in  the  ordinary  way,  but  I  have  never  succeeded  in  bud- 
ding them  by  the  common  method. 

Budding  or  grafting  will  cause  the  trees  to  come  into  bearing  much  earlier 
than  from  seed,  to  produce  more  regular  and  more  abundant  crops,  besides  per- 
petuating the  improved  kinds,  which  is  the  most  important,  as  they  do  not 
always  come  true  from  seed. 

Pecan  seed  should  be  transplanted  soon  after  the  leaves  fall;  it  must  be 
done  before  they  start  growing  in  t*he  Spring.  As  they  grow  to  be  large  trees, 
they  must  be  planted  from  fifty  to  seventy  feet  apart,  though  on  sandy  poor 
land  they  may  be  planted  closer.  Keep  down  the  weeds  from  around  the  young 
trees  for  the  first  year  or  two;  afterwards  they  will  take  care  of  themselves. 

In  looking  over  my  letter  in  your  "  Garden  Manual,"  it  struck  me  that  I 
would  like  to  say  a  few  words  more  to  those  desirous  of  planting  a  grove  of  seed- 
lings, if  you  think  it  worth  while  to  make  room  for  it.  I  wish  to  impress  them 
with  the  importance  of  planting  only  the  very  best  and  finest  nuts  obtainable; 
to  bear  in  mind  the  fact  that  the  tendency  of  such  seedlings  is  not  toward  an 
improvement  on,  but  towards  a  kind  inferior  to  the  parent  tree;  that  some  only, 
even  of  the  best  selected  nuts,  reproduce  their  kind  (it  is  said  about  sixty  per 
cent,  of  the  seedlings  from  good  nuts  produce  good  fruit);  that  there  is  no  way 
to  select  the  best  of  such  seedlings  but  by  waiting  until  they  fruit,  which  may 
be  eight  to  fifteen  years. 

Now,  as  there  are  many  advertisements  of  "  Large  Soft-shelled  Pecans  "  for 
sale  for  seed,  I  would  advise  all  buyers  to  be  very  particular  as  to  the  source 
from  whence  they  get  their  nuts  for  planting,  otherwise  they  will  certainly  be 
disappointed  in  results,  and  incur  an  irreparable  loss  of  years  of  time. 

The  tendency  of  this  tree  to  sport  or  produce  varieties  is  amply  proven  by 
the  numberless  kinds  we  now  have.  I  have  never  seen  two  trees  in  a  grove  pro- 
duce nuts  exactly  alike  in  size,  shape  and  quality.  Where  it  is  possible  to  get 


A  TREATISE  ON  NUT  CUI/TURE.  107 

nuts  from  a  tree  growing  at  some  distance  from  others  (the  further  the  better) 
such  nuts  would  certainly  be  the  best  to  plant.  The  chances  that  they  would 
reproduce  this  kind  are  greater,  because  the  pollen  from  other  trees  would  not 
be  so  likely  to  reach  it  at  the  time  of  flowering.  In  this  connection,  and  while 
I  think  of  it,  I  certainly  advise  any  one  against  buying  seedling  trees,  unless  from 
a  responsible  and  reliable  nurseryman.  There  are  thousands  of  such  trees  being 
offered  for  sale,  professedly  grown  from  good  Pecan,  but  I  know  of  barrels  of 
almost  worthless  Pecans  to  have  been  sown  ostensibly  to  make  stocks  for  bud- 
ding, but  doubtless  many  thousands  of  these  will  be  sold  to  supply  the  demand 
for  cheap  trees.  Far  better  to  plant  a  nut  of  good  quality  which  you  can  see 
before  it  goes  into  the  ground,  and  wait  one  year  longer,  than  to  plant  such 
trees,  even  if  they  cost  nothing. 

It  is  best  to  raise  trees  in  nursery  before  planting  in  orchard.  Plant  the 
nuts  in  rows  three  or  four  feet  apart,  drop  the  nuts  in  the  row,  sow  four  inches 
from  each  other,  cover  two  inches  deep,  and  keep  the  ground  clear  of  weeds 
and  grass.  The  seed  may  be  planted  any  time  after  the  nuts  ripen  until  growth 
starts  in  the  Spring.  When  two  years  old  the  seedlings  may  be  easily  and  safely 
transplanted  to  the  orchard.  In  my  opinion,  the  transplanting  of  the  tree  while 
young  is  advantageous,  inasmuch'  as  it  causes  them  to  make  a  more  spreading 
head,  and  to  come  earlier  into  bearing. 

In  adopting  for  propagation  the  three  kinds  which,  on  our  joint  investiga- 
tion we  concluded  to  be  the  best,  I  have  named  them  the  "  Frotscher," 
"  Rome  "  and  "  Centennial."  As  you  know,  they  are  phenomenal  in  size,  thin 
shell,  of  rich,  sweet  quality  and  finest  flavor. 

That  you  have  made  a  long  step  towards  improvement  by  selecting  only 
such  nuts  as  these  for  seed  cannot  be  disputed;  but  as  they  do  not  always  come 
true  from  seed,  perpetuating  the  good  kinds  can  best  be  done  by  budding  or 
grafting.  This  you  know  better  than  myself. 

Respectfully, 

WM.  NELSON. 

RAISING   PECANS   IN   TEXAS. 

A    PROFITABLE   INDUSTRY   SUITED   TO   THE   ARID    REGIONS   OF   THAT  STATE. 

From  the  Irrigation  Age. 

After  careful  investigation  in  1886  I  bought  land  for  Pecan  culture  on  Pecan 
Bayou,  in  Texas,  where  I  found  the  tree  growing  in  its  native  state.  I  have 
now  an  orchard  of  eleven  thousand  trees  on  my  four  hundred  acres  that  are 
one  to  six  years  old.  As  nut  culture  is  attracting  attention  in  the  arid  region, 
and  the  Pecan  should  thrive  wherever  the  English  Walnut  does,  my  experience 
may  be  of  interest. 


xoS  A  TREATISE  ON  NUT  CULTURE. 

The  Pecan  tree  is  valuable  for  its  timber  as  well  as  for  its  nuts.  Axe  and 
hoe  handles,  gun  stocks,  furniture  and  various  other  useful  articles  are  made 
from  the  wood.  The  nut,  besides  being  used  as-dessert,  is  made  into  cakes  and 
candies,  and  its  oil  brings  the  highest  price  in  the  market  from  clockmakers, 
gunsmiths,  etc.  The  tree  is  of  slow  growth  and  long  lived,  one  on  my  place 
being  over  one  hundred  years  old  in  its  wild  state.  The  tree  grows  to  the 
height  of  eighty  or  more  feet,  and  its  home  is  in  the  rich  alluvial  valleys,  and 
will  not  succeed  where  the  soil  is  not  rich  and  deep. 

There  are  two  distinct  varieties  known  as  the  soft  and  hard  shell.  The 
best  among  the  soft  shell  varieties  are  known  as  the  Swinden  and  Stuart.  The 
wild  varieties  are  hard  shelled. 

I  have  nearly  eleven  thousand  trees  on  my  four  hundred  acres,  planted 
forty  feet  apart  each  way.  As  there  is  no  enterprise  but  has  its  drawbacks,  I 
must  say  I  had  them  to  begin  with — the  first  thing  being  the  wood  louse  or 
ant,  which  attacked  the  yellow  pine  stake  placed  by  every  nut.  They  then 
went  from  the  stake  to  the  tree,  and  thus  killed  the  young  stem;  but  this  was 
obviated  by  cypress  boxes,  eighteen  inches  high,  tarred  at  the  bottom,  which 
also  served  the  purpose  of  protecting  the  young  tree  from  the  depredations  of 
the  rabbits  and  other  rodents,  which  did  me  considerable  damage.  Squirrels 
will  unearth  the  nuts  when  planted,  and  rabbits  will  gnaw  the  bark  and  cut  off 
the  tender  sprouts. 

The  tree  will  come  into  bearing  in  eight  to  ten  years.  A  tree  at  that  age 
will  produce  one  bushel  or  forty-two  pounds,  and  sell  readily  at  $5.  At  fifteen 
to  twenty  years  the  yield  will  be  ten  bushels  or  more  to  the  tree.  I  have  seen 
trees  produce  as  high  as  forty  bushels,  and  I  have  paid  $150  for  the  product  of 
one  tree.  Thus  we  can  readily  draw  the  conclusion  that  the  profits  of  the 
Pecan  will  soon  rival  that  of  the  famous  Florida  and  California  Orange  groves. 
The  price  of  Pecans  varies  with  quality  and-  size.  The  small  wild  ones  are 
sometimes  less  than  $2,  while  the  extra  large  ones  are  in  demand  .at  as  high  as 
$S.  There  is  no  fear  of  glutting  the  market  with  these  extra  sizes,  as  few  are 
willing  to  wait  until  they  come  into  bearing.  There  is  no  safer  life  insurance 
than  a  well  established  Pecan  Orchard.  There  are  men  to-day  deriving  a  good 
living  from  a  few  trees  planted  by  them,  and  others  I  know  of  who  are  getting 
from  $3,000  to  $5,000  per  year  from  trees  planted  by  their  fathers.  The  land 
between  the  trees  need  not  lie  idle  while  the  trees  are  coming  into  bearing, 
but  can  be  planted  to  hoed  crops  and  made  to  pay.  I  have  netted  on  an  aver- 
age over  $1,500  per  year  for  the  past  six  years  from  my  land.  I  advise  no  one  . 
to  plant  in  localities  where  there  is  too  much  rain,  as  the  pollen  is  liable  to  be 
washed  away,  and  thus  keep  the  tree  from  fructifying  and  making  fruit. 

i, 


A  TREATISE  ON  NUT  CULTURE.  109 

PECANS  AND   THEIR  CULTURE. 
From  South  Florida  Home. 

We  make  the  following  extracts  from  an  exhaustive  article  on  Pecans  and 
their  culture,  in  The  Texas  Farm  and  Ranch,  by  E.  E.  Risien,  San  Saba,  Tex. 

Planting  Seed  Pecans. 

If  we  are  quite  sure  nothing  will  bother  them,  the  latter  part  of  Decem- 
ber is  a  splendid  time  to  plant  in  the  open  ground.  A  spade,  garden  fork,  shovel 
or  hoe,  in  fact  anything  that  will  make  a  hole  finger  length  deep  will  do  for 
the  planter.  Plant  three  in  a  place,  rake  the  dirt  back  and  tramp  on  them; 
rake  up  some  more  dirt  and  tramp  again.  It  is  a  mistake  to  dig  large  holes  or 
bore  first  with  a  post  auger,  as  some  writers  advise,  so  that  the  tap  root  may  go 
down  easily.  Young  Pecan  trees  don't  do  much  good  till  the  tap  root  does 
strike  the  hard  dirt.  A  surer  plan  than  to  plant  in  the  open  ground  as  early  as" 
December  is  to  bury  the  seed  Pecans  in  sand  in  a  shady  place,  keep  wet,  and 
let  them  freeze;  about  the  first  of  March,  or  as  soon  as  you  see  they  have  com- 
menced bursting,  plant  them  in  a  permanent  place.  Look  out  for  the  ants  or 
they  will  make  short  work  of  them  after  they  have  bursted. 

Transplanting  the  Pecan. 

Although  I  cannot  recommend  the  transplanting  of  the  Pecan,  on  account 
of  the  immense  tap  root,  yet  it  can  be  done  with  perfect  safety,  provided  an 
abundance  of  water  is  applied.  As  in  the  case  of  irrigation  or  low  lands,  if  a 
third  or  even  more  of  the  tap  root  is  cut  off,  it  is  just  as  good,  provided  plenty 
of  water  is  turned  on.  In  very  low  land  the  tap  root  rots  off  any  way.  I  had 
some  Pecans  sent  me  from  Florida  that  grew  on  a  tree  that  the  party  said  had 
been  transplanted  three  times.  His  opinion  was  that  the  fruit  had  improved 
with  each  tranplanting. 

.     Yield  of  Pecan  Trees. 

The  greatest  yield  at  one  time  from  a  single  tree  that  came  under  my  notice 
was  from  a  tree  growing  on  the  Widow  Barnett  place,  four  miles  above  the 
town  of  San  Saba.  Twenty-two  bushels  and  a  peck  was  measured,  and  the 
parties  who  did  the  flailing  said  they  left  fully  three  bushels  on  the  tree,  not 
being  able  to  reach  them.  Five  to  fifteen  bushels,  however,  are  common  yields 
per  single  tree,  in  choice  locations.  Fifty  dollars  a  year,  for  three  successive 
years,  was  the  price  Mr.  Post,  of  Milburn,  got  for  the  nuts  of  a  single  tree  grow- 
ing on  his  place.  Five,  seven,  and  nine  nuts  growing  in  a  single  cluster  are 


no  A  TREATISE  ON  NUT  CULTURE. 

also  very  common,  although  I  have  counted  as  high  as  eleven.     I  relate  these 
facts  simply  to  show  the  possibilities  of  Pecan  culture. 

Squirrels. 

We  are  here  confronted  with  the  most  industrious  pest  we  have  to  contend 
with.  If  we  are  as  industrious  in  doing  our  work  as  they  are  in  undoing  it,  we 
will  make  the  Pecan  business  a  success.  A  good  shot  gun  is  the  best  thing  to 
dispose  of  them  with,  and  the  meat  of  Pecan-fed  squirrels  is  excellent  eating. 
Their  number  is  also  decreased  by  the  use  of  common  steel  traps,  baited  with 
pieces  of  Pecan.  But  we  cannot  trust  to  shot  guns  and  steel  traps  alone. 
Opossoms  and  coons  also  put  many  Pecans  out  of  sight;  so  to  effectually  pro- 
hibit all  intruders  from  going  up  trees,  I  nail  a  tin  guard  around.  Old  coal  oil 
cans,  having  tops  and  bottoms  taken  out,  and  one  side  opened,  make  a  cheap 
and  desirable  protection.  If  a  tree  is  much  stooped,  then  put  an  extra  layer  of 
tin  on  the  upper  side.  Of  course  notice  that  no  other  trees  are  near  enough  for 
them  to  jump  from  on  to  the  one  so  protected.  Squirrels  will  also  grabble  up 
the  Pecan  nuts  during  the  first  year  of  planting,  and  in  whatever  state  they 
find  it.  These  they  have  an  acute  sense  of  smelling.  In  the  first  year's  growth 
if  the  nut  is  severed  from  the  seedling  tree  it  will  dwindle,  and  sometimes  die." 

PECANS  A  PROFITABLE  CROP. 
By  /.  G.   Golding,  Hunt  Co.,    Texas. 

It  is  not  generally  known  in  the  North  that  there  are  Pecan  orchards  and 
groves  in  Texas  of  two  hundred  to  four  hundred  acres.  The  nuts  are  used  for 
dessert  and  also  made  into  cakes,  candies  and  oil.  Of  all  the  nut  family  the 
Pecan  is  by  far  the  most  valuable.  The  nuts  possess  a  rich,  oily  meat,  have  a 
most  delicious  flavor,  and  once  tasted  are  always  sought  after.  A  Pecan  orchard 
is  better  than  a  gold  mine  or  stock  in  any  bank.  From  fifty  to  one  hundred 
trees  are  set  per  acre,  which,  when  in  full  bearing,  yield  four  to  six  bushels  per 
tree.  The  nuts  sell  at  wholesale  at  $3  to  $4  per  bushel,  and  retail  for  a  great 
deal  more.  Pecan  culture  is  certainly  a  bonanza,  and  there  is  nothing  that  will 
give  such  large  returns  for  so  little  labor.  This  paying  industry  has  been  long 
neglected.  The  nuts  are  as  salable  as  flour  or  meat,  and  one  hundred  times  the 
quantity  now  raised  might  be  easily  disposed  of.  The  nuts  are  now  generally 
sold  a  year  in  advance.  Buyers  contract  one  year  foj  the  next  year's  crop, 
agreeing  to  take  all  the  nuts  of  an  orchard  at  a  stated  price  per  bushel.  In  the 
Fall  the  nuts  ripen  and  fall  to  the  ground,  are  then  raked  into  heaps  with 
what  is  called  a  sweep.  They  are  then  packed  in  boxes  or  barrels  for  market. 
This  work  is  often  done  by  the  buyer,  and  all  the  owner  of  the  orchard  or  grove 
has  to  do  is  to  see  that  he  gets  correct  measure  and  receives  the  cash. 


A  TREATISE  ON  NUT  CULTURE.  .in 

The  Pecan  tree  is  a  native  of  the  South,  but  hardy  varieties  will  thrive 
farther  North.  They  thrive  on  almost  any  kind  of  soil.  All  that  is  necessary 
to  insure  success  in  Pecan  culture  in  any  section  of  the  country  is  to  plant  nuts 
or  trees  of  the  best  early  bearing  and  prolific  varieties  that  are  adapted  to  the 
locality  where  planted.  Some  kinds,  such  as  the  lowland  bottoms  species,  are 
not  suited  to  many  parts  of  the  country  as  well  as  some  very  slow-growing  and 
scrubby  varieties.  Some  of  the  best  and  largest  yielding  prolific  and  early 
bearing  varieties  are  adapted  to  all  parts  of  the  United  States.  Seed  nuts  for 
planting,  of  the  fine,  high  grade,  selected  and  improved  varieties,  are  sold  at  $3 
$4  per  pound;  trees  of  the  best  varieties  are  sold  rather  high  by  nurserymen, 
usually  seventy-five  cents  to  $i  each.-  It  pays  to  get  the  best.  The  best  and 
cheapest  way  to  put  out  an  orchard  or  grove  is  to  grow  the  trees  from  nuts.  A 
few  pounds  of  nuts  will  grow  trees  enough  to  supply  a  whole  neighborhood. 
Growing  the  trees  for  sale  is  also  a  most  profitable  business,  owing  to  their  great 
and  constantly  increasing  demand. 

PECANS  IN  TENNESSEE. 
By  George  AIcReill,  Henry  county,  Tennessee,  in  Southern  Florist  and  Gardener. 

We  live  on  a  place  in  Henry  county,  Tennessee,  called  the  "  Old  Palmer 
Homestead."  In  1861  my  father-in-law,  the  late  E.  M.  Palmer,  received  some 
Pecan  nuts  from  a  son  in  Texas.  They  were  so  large  and  fine  he  was  induced 
to  plant  a  few,  from  which  only  one  tree  "grew  and  bore  its  first  crop  in  1872. 
The  nuts  from  this  tree  were  fully  equal  to  the  original.  The^ree  has  produced 
a  good  crop  every  year  since,  except  in  1894.  Last  year,  1895,  the  crop  from 
this  one  tree  weighed  one  hundred  and  sixty-five  pounds,  which  sold  readily  to 
grocers  for  ten  cents  per  pound.  The  1893  crop  was  the  largest  ever  gathered, 
weighing  three  hundred  and  forty-two  and  one-half  pounds,  which  includes 
only  the  nuts  sold.  Some  were  kept  for  home  use  and  we  gave  a  good  many  to 
friends.  The  tree  was  a  beautiful  sight  in  1893,  many  limbs  being  bent  to  the 
ground.  Trunk  of  tree  now  measures  two  feet  and  four  inches  in  diameter. 

PECANS. 
E.  T.  K.,  Morriston,  Miss. 

I  have  some  old  fields  that  I  have  quit  cultivating  and  think  of  planting  in 
Pecans.  The  land  has  been  in  cultivation  for  many  years,  most  of  it  poor  ;  the 
best  of  it  would  make  about  ten  bushels  of  corn  per  acre;  soil  rather  sandy. 
When  is  the  best  time  to  plant  and  how  deep  should  the  nuts  be  planted  ? 
How  many  will  it  take  to  plant  twenty  acres  ?  Is  it  best  to  plant  the  nuts  or 
procure  young  trees  fronj  a  nursery  ? 


H2  A  TREATISE  ON  NUT  CULTURE. 

ANSWER. — Your  poor  worn  out  field  would  be  a  long  time  growing  a 
profitable  crop  of  Pecans.  The  latter  require  a  good  soil  in  order  to  produce 
large,  vigorous  and  productive  trees.  However,  by  manuring  the  soil  for 
several  feet  around  each  young  tree  you  may  plant  at  once,  and  bring  up  the 
remainder  by  pea  crop,  etc. 

It  is  best  to  plant  choice  nuts  where  you  wish  the  trees  to  grow.  Keep  the 
fresh  gathered  nuts  in  a  box  of  loose  soil,  buried  in  the  ground,  protected  from 
mice,  until  the  nuts  commence  to  sprout  in  March.  Then  plant  them  in  well 
fertilized  holes  thirty  feet  apart  each  way,  covering  about  two  inches  deep  with 
light  soil,  preferably  leaf  mould. 

Plant  the  land  in  cow  peas  and  fertilize  with  two  hundred  pounds  acid 
phosphate  per  acre.  Convert  the  vines  into  hay  when  in  full  bloom.  Next 
year  plant  in  cotton  and  manure  well.  Don't  plant  in  small  grain  for  a  crop 
of  grain,  nor  in  corn.  If  convenient  for  shipping  you  might  plant  a  row  of 
Peach  trees  between  the  rows  of  Pecans,  one  way;  or  a  row  of  grape  vines;  in 
either  case  to  be  removed  in  five  or  six  years.  One  bushel  of  sound  nuts  will 
probably  be  sufficient  to  plant  twenty  acres. 

PECAN   ACREAGE  JN  .FLORIDA. 

Front  Practical  Nurseryman. 

Pecan  growing  in  Florida  has  become  in  some  parts  an  established  indus- 
try, from  which  large  returns  are  expected  as  the  years  go  by.  It  is  stated  by 
the  South  Florida  Home  that  there  are  now  cultivated  in  that  State  about 
four  thousand  seven  hundred  and  sixty-nine  acres  of  Pecans,  comprising  one 
hundred  and  three  thousand  four  hundred  and  sixty-three  bearing  trees.  The 
number  of  trees  not  yet  of  bearing  age  is  given  at  one  hundred  and  twenty -five 
thousand  three  hundred  and  seventy-three.  Santa  Rosa  county  shows  a  large 
part  of  the  cultivated  groves,  the  acreage  reported  being  three  thousand  and 
forty-six  acres  with  seventy  thousand  three  hundred  and  fifty-two  bearing 
trees  and  seventy-five  thousand  seven  hundred  and  fifty-six  non-bearing  trees. 
Citrus  county  has  seven  hundred  and  sixty  acres  in  Pecans,  comprising  thirty- 
six  thousand  four  hundred  and  eighty  trees,  and  Volusia  county  scores  one 
hundred  and  eighty-six  acres  and  six  thousand  and  seventy-two  trees. 

GRAFTING  PECANS. 

From  Rural  New  Yorker. 

C.  E.  P.,  OCEAN  SPRINGS,  Miss.— O.  P.,  of  Beverly,  N.  J.,  would  like  to 
get  points  on  Pecan  or  Hickory  grafting.  To  graft  large  trees  is  not  feasible; 
I  have  tried  it  for  years,  but  bvidding  is  a  success,  though  I  succeeded  only  last 
year  so  as  to  make  a  business  of  Pecan  budding  and  grafting.  About  sixty  per 


A  TREATISE  ON  NUT  CULTURE.  113 

cent,  of  buds  and  grafts  took  well  this  year.  Grafts  can  only  be  put  into  the 
ground,  but  buds  will  take  under  proper  conditions  in  trees  of  any  size.  Buds 
I  put  in  August,  1892,  have  made  a  growth  of  five  feet  and  more,  and  are  from 
one  to  two  inches  in  diameter;  even  on  one  two  Pecans  are  growing,  which  will 
mature  perfectly.  These  buds  were  from  a  bearing  tree.  In  the  course  of  time 
I  expect  to  change  all  my  bearing  trees  by  budding. 

Several  years  ago  I  had  a  little  controversy  with  W.  R.  Stuart,  in  regard  to 
his  statement  that  he  had  Pecan  nuts  which  would  produce  true  to  seed.  To- 
day, in  all  of  his  published  articles,  he  advises  the  public  to  plant  the  nuts  and 
afterwards  graft  or  bud  the  young  trees.  I  have  worked  seven  years  to  make 
a  success  of  budding  or  grafting,  and  only  succeeded  last  year  to  my  satisfac- 
tion. Most  of  my  trees  are  nine  years  old,  and  it  will  be  no  small  job  to  change 
nearly  one  hundred,  but  I  have  to  do  it  if  I  ever  expect  a  fair  revenue  from 
them  ;  twenty-seven  are  crown-budded  already,  and  have  made  a  fair  growth. 

PECAN  RAISING. 

By  Samuel  Miller  Bluff  ton,  Mo.,  in  American  Farm  and  Horticulturist. 

This  nut  is  of  late  receiving  much  attention,  and  deservedly  so,  as  it  is 
among  the  best.  There  are  many  varieties  as  to  size  and  quality,  as  also  thin- 
ness of  shell.  But  the  most  important  feature  about  it  to  the  beginner  is  how 
to  raise  them.  I  have  never  had  any  difficulty  in  this  where  the  nuts  had  been 
properly  treated;  that  is,  to  not  let  them  get  too  dry.  I  once  bought  a  bushel 
of  extra  large  ones  from  the  North  here  (as  the  Southern  ones  are  too  tender 
for  our  climate),  packed  them  in  sand  in  a  box  six  inches  deep,  and  set  it  on 
the  ground  where  no  water  could  settle  around  the  box.  They  were  so  packed 
that  sand  was  around  every  one.  In  the  Spring,  when  the  ground  dried  off  and 
weather  warm,  I  found  them  cracking  the  shell,  and  showing  the  starting  germ; 
planted  out  in  nursery  rows  six  inches  apart,  rows  four  feet  apart;  covered  the 
nuts  about  an  inch  deep.  I  don't  think  five  per  cent,  failed.  When  one  Sum- 
mer's growth  the  tops  were  from  three  to  twelve  inches  high,  while  the  roots 
averaged  eighteen  inches,  one  tap-root  being  the  rule.  These  were  disposed  of, 
and  their  success  proved  that  the  idea  of  their  uncertainty  of  growth  is  a  mis- 
take. The  idea  of  this  nut  not  vegetating  after  becoming  dry  is  a  mistake,  as 
a  friend  of  mine  told  me  he  had  succeeded  twice  with  them  b}^  planting  two 
inches  deep,  in  first  part  of  June.  This  was  a  surprise  to  me.  The  singular 
part  of  it  is,  he  had  repeatedly  failed  when  planting  them  in  the  Fall.  One 
important  thing  is  to  get  them  set  where  they  are  to  remain  as  early  as  possible, 
as  they  are  troublesome  to  transplant  when  a  few  years  old. 


ii4  A   TREATISE  ON  NUT  CULTURE. 

PECANS  AND   ENGLISH   WALNUTS. 

from  Southern  Cultivator  and  Dixie  Farmer. 

Dr.  N.  F.  Howard,  in  the  Dahloiiega  (Ga. )  Signal,  presents  the  following 
views  on  the  culture  of  Pecans  and  English  Walnuts: 

Pecans  and  English  Walnuts  do  well  on  any  lands  that  the  Black  Walnut 
and  Hickory  nut  trees  grow  on. 

As  is  known,  on  a  large  per  cent,  of  the  land  in  Lumpkin  county,  as  well  as 
throughout  Georgia,  these  trees  grow  finely  and  fruit  abundantly,  especially 
when  cultivated.  So  will  the  Pecan  and  English  Walnut  trees  grow  rapidly 
and  bear  at  an  early  age,  when  properly  cultivated  upon  a  gray  or  red  soil, 
with  a  red  or  dark  clay  foundation;  or  on  a  deep,  rich,  black  soil,  they  do  well. 
But  on  a  poor  land,  with  a  white  clay  foundation,  they  will  not  thrive.  The 
English  Walnut  will  die  out,  and  the  Pecan  will  do  but  little  good  on  this 
white  clay  foundation. 

Six  years  ago  I  decided  that  it  would  be  nice  to  have  a  Pecan  orchard,  and' 
planted  eight  hundred  nuts.  Of  these  three  hundred  came  up  and  grew.  I 
planted  thin  and  hard  shell  nuts,  as  purchased  in  the  market.  After  this  I 
concluded  to  plant  only  select  varieties. 

In  November  and  December  of  1892,  and  January  and  February,  '93,  I 
planted  three  hundred  and  eighty-two  Pecans  and  one  hundred  and  fifty 
English  Walnuts,  most  of  them  by  the  use  of  dynamite.  The  trees  set  thirty- 
six  feet  each  way,  being  thirty-four  to  the  acre.  With  a  slate  auger  a  hole  was 
bored  thirty  to  thirty-six  inches  deep,  and  one-sixth  of  a  pound  of  dynamite 
was  used,  when  a  hole  would  be  blown  out  some  forty  inches  deep,  which  was 
cleaned  out  and  filled  up  with  top  soil,  and  the  tree  or  nut  planted  in  this. 
Rich  top  soil  is  Better  to  fill  the  hole  with  than  hot  compost  fertilizers.  WThen 
the  soil  is  deep  and  rich,  the  hole  may  not  be  cleaned  out  at  all,  as  the  ground 
is  shivered  and  loosened  up  some  forty  inches  deep. 

I  transplanted  trees  one,  two  and  four  years  old.  Also  over  one  hundred 
nuts  in  the  hill  where  they  were  to  remain. 

The  younger  the  tree  the  better.  It  ought  not  to  be  more  than  one  year 
old  when  transplanted.  It  is  still  better  to  plant  the  nut  in  the  hill  where  it  is 
to  remain. 

Mr.  Herbert  Post  says  the  Pecan  ought  not  to  be  transplanted,  but  the 
nut  should  be  planted  where  the  tree  is  to  remain  and  grow.  I  am  inclined  to 
agree  with  him.  He  also  states  that  where  dynamite  is  used,  the  tree  will  be  as 
large  at  six- years  as  it  would  be  at  ten  if  planted  the  ordinary  way,  and  will 
begin  to  bear  fruit  when  six  years  old,  and  be  profitable  at  the  age  of  ten  years. 
Only  about  one  in  twelve  of  the  trees  died,  and  about  one  in  ten  of  the  nuts 


A  TREATISE  ON  NUT  CULTURE.  *  115 

planted  in  the  hills  failed  to  come  up.  If  you  want  an  orchard  of  three  hun- 
dred Pecan  trees,  you  should  plant  one  hundred  each  year  for  three  years,  and 
then  you  would  have  a  crop  every  year.  As  some  trees  will  not  bear  each  year, 
others  would. 

Nuts  should  not  be  planted  more  than  three  inches  deep.  If  the  planting 
is  delayed  until  February,  which  is  a  very  good  time  to  plant,  the  nuts  should 
be  soaked  in  water  eight  or  ten  days  so  as  to  soften  the  shell  before  planting. 

We  wish  to  add  that  the  demand  for  fruits  and  nuts  cannot  be  supplied  by 
a  great  deal,  therefore  we  need  not  have  any  fears  of  glutting  the  market.  No, 
not  for  generations  to  come.  An  orchard  of  Pecans  of  one  thousand  trees,  say 
twenty  years  old,  in  our  opinion,  would  yield  more  clear  profit  than  any  cotton 
farm  in  North  Georgia. 

Be  sure,  if  you  set  an  orchard,  to  secure  large  size,  thin  shell  nuts,  and 
plant  on  good  strong  land,  and  then  cultivate  them  as  well  or  better  than  you  do 
an  apple  tree.  When  planted  thirty-six  or  forty  feet  apart,  the  land  will  yield 
the  crops  as  it  has  done  heretofore,  and  in  ten  years  the  trees  will  bear  nuts  to 
profit.  The  land  can  then  be  set  in  clover  and  grasses.  So  there  can  be  no 
loss  to  the  owner. 

THE  PECAN   IN  MISSOURI. 
S.  Miller,  Montgomery  County,  Mo. 

That  there  are  valuable  varieties  of  this  nut  in  the  North  we  can  testify 
from  observation  and  experience.  Those  from  Texas  and  Louisiana  have  been 
tried  here  and  found  tender;  but  we  have  them  here  of  a  large  size  and  of 
excellent  quality.  Trees  grown  to  an  enormous  size,  near  one  hundred  feet 
high,  and  over  two  feet  in  diameter,  are  common  on  our  Missouri  bottoms;  and 
a  grove  of  fifty  tree,  which  the  pioneer  had  sense  enough  to  let  stand,  is  a  very 
profitable  piece  of  land. 

I  know  of  one  such  about  six  miles  from  here,  from  which  the  owner 
realized  more  money  one  year  than  from  the  rest  of  his  farm.  I  paid  him  eight 
dollars  for  part  of  the  yield  of  one  tree  that  season.  The  trees  are  scattered 
over  several  acres,  and  he  farms  the  land  nearly  the  same  as  that  which  is  clear 
— raises  wheat  and  corn.  To  go  through  this  Pecan  orchard  and  examine  the 
difference  in  the  nuts  was  quite  a  treat  and  curiosity.  There  are  not  any  two 
exactly  alike;  some  long  and  thin,  pointed  at  both  ends,  others  short  and 
nearly  round.  The  surface  of  some  is  rough,  while  others  are  quite  smooth. 
The  same  difference  is  found  in  their  flavor,  and  the  amount  of  meat  and 
quality  of  what  is  in  the  shell.  Some  shells  are  pretty  hard,  with  thick  lining 
partitions,  while  others  are  so  thin  that  they  can  be  crushed  with  the  hand. 
Those  large  ones  that  I  bought  were  packed  in  sand  in  a  box  with  holes  in  th 


n6  A  TREATISE  ON  NUT  CULTURE. 

bottom  for  drainage,  let  stand  on  the  ground  out  doors  all  winter,  and  in  the 
spring,  just  as  they  began  to  sprout,  were  planted  out  in  a  row  three  inches 
apart,  covered  one  inch  deep. 

I  don't  believe  three  per  cent,  failed.  They  were  in  good  soil  and  made 
tops  of  from  six  inches  to  one  foot.  But  when  I  got  to  digging  them,  something 
was  learned.  Many  of  them  had  roots  twenty  inches  long,  and  to  get  them 
out  entirely  was  no  small  job.  The  idea  that  nut  trees  are  very  difficult  to 
transplant  is  erroneous;  the  only  trouble  is,  persons  don't  do  it  right.  I  raised 
of  that  lot  alluded  to  about  one  thousand,  all  of  which  were  sent  out  all  over 
the  Union.  In  all  my  observations  I  have  never  found  one  on  upland.  River 
and  creek  bottoms  are  their  home.  An  impression  generally  prevails  that  this 
class  of  nuts  must  be  planted  before  they  get  dry,  or  of  any  age;  but  this  is 
wrong,  so  far  as  the  hickory  is  concerned,  for  a  few  years  ago  I  planted  some 
paper-shell  hickory  nuts  that  had  lain  in  a  drawer  for  three  years.  They  were 
planted  in  the  fall  and  every  one  grew.  But  they  grew  very  slowly  in  the  first 
two  years,  and  it  is  not  likely  that  I  will  ever  see  them  bear  nuts.  There  are 
thousands  of  acres  in  the  South,  the  land  of  which  is  not  vised  for  farming,  that 
would  become  very  valuable  in  course  of  time  if  planted  with  the  best  Pecans, 
or  planted  with  any  good  growing  ones,  and  when  ten  years  old  grafted  with 
the  best  varieties.  W.  R.  Stuart,  of  Ocean  Springs,  Mississippi,  sent  me  the 
finest  yet  received.  On  my  grounds  here  are  growing  grafts  of  Nussbaumer's 
hybrid  Pecan,  grafted  on  common  hickory,  several  feet  above  ground.  They 
have  not  yet  borne  fruit,  but  may  soon.  While  difficult  to  grow  when  grafted 
on  trees  of  some  size  (and  it  must  be  crown  grafting),  they  take  readily  when 
set  on  young  trees  a  few  inches  under  ground.  Several  of  these  hybrids  or 
crosses,  whichever  they  may  be  called,  have  been  sent  to  me;  and  I  find  that 
several  of  them  are  larger  than  any  Pecan  I  ever  had  seen. 

PECANS  IN  KANSAS. 

D.  W.  Cozad,  Ltd.  Cygne,  Kansas,  writes,  November  7,  1895  :  I  gathered 
over  twenty-five  bushels  of  Pecans  from  my  young  trees  this  season,  some  trees 
six  inches  in  diameter  producing  nearly  two  bushels  of  nuts.  My  neighbor 
gathered  over  twenty  bushels  from  his  young  trees.  Many  trees  three  to  four 
inches  in  diameter  were  loaded.  Over  three  hundred  bushels  of  Pecans  were 
gathered  this  season  in  this  vicinity.  In  a  previous  communication,  Mr.  Cozad 
wrote  they  frequently  had  the  thermometer  several  degrees  below  zero. 


A  TREATISE  ON  NUT  CULTURE. 


117 


ENEMIES  OF  THE  PECAN. 
From  Nut  Culture  in  the  United  States,  by  the  Department  of  Agriculture. 

The  principal  enemies  of  the  Pecan  tree,  in  order  of  their  importance,  are 
exposure  to  light,  water-soaked  soil,  insects,  vermin,  and  disease.  A  corres- 
pondent in  Texas  says  the  Guadalupe  river  bottom  is  full  of  Pecan  trees  of  all 
ages  and  in  all  stages  of  destruction,  by  an  excess  of  water  backed  up  into  the 
soil,  occasioned  by  the  choking  of  the  drainage  channels.  The  wood  lice  get 
into  young  trees  under  the  forks  of  the  roots,  and  gradually  check  or  destroy 
their  growth.  Caterpillars  consume  their  foliage  at  times  to  such  an  extent  as 
to  destroy  the  crop.  Worms  get  into  the  young  fruit  and  the  ' '  Sawyer  ' '  beetle 
cuts  off  trees  and  branches  of  considerable  size.  All  of  these  pests,  as  well  as 
crows  and  vermin  and  Pecan  diseases,  are  more  abundant  in  the  bottoms  than 
the  uplands.  After  the  nuts  are  formed,  and  while  their  stems  are  still  tender, 
an  undescribed  insect  is  reported  in  Texas  as  cutting  large  quantities  from  the 
trees.  So  far  as  is  yet  determined,  the  nutlets  do  not  contain  the  larvae  of  this 
insect ;  nor  are  the  young  nuts  eaten,  but  the  stems  are  cut  and  the  nuts  fall 
to  the  ground.  In  the  latter  part  of  May  of  some  years,  the  terminal  buds  and 
tender  growth  of  nursery  stock  and  orchard  trees  are  much  damaged  in  that 
State  by  a  "  minute  worm,"  which  is  thought  by  growers  to  be  the  larvae  of  a 
fly  which  infests  the  trees.  These  flies  are  in  turn  kept  in  check  by  numerous 
small  spiders  which  prey  upon  them. 

Experimenters  report  that  so  far  as  they  have  tried  the  arsenical  poisons 
they  seem  to  damage  Pecan  trees.  In  California,  Pecan  trees  have  been 
attacked  and  greatly  damaged  by  the  cotton  cushion  scale  of  the  Orange,  but 
the  Australian  ladybird,  imported  for  destroying  the  Orange  insect,  has  cleaned 
up  the  Pecan  trees  as  perfectly  as  it  saved  the  Orange  trees. 

For  the  various  caterpillars,  web-worms,  &c.,  a  spraying  of  Paris  green  or 
London  purple  is  recommended,  and  for  the  twig-girdlers  gather  and  burn  the 
twigs  as  they  fall. 

Varieties  'rlie  f°H°wing  are  among  the  varieties  described  in 

"  Nut  Culture  in  the  United  States. " 


Centennial.  —  From  Richard 
Frotscher,  New  Orleans,  La. 
A  large,  oblong  nut;  thickness 
of  shell  medium;  kernel  plump, 
oily,  good. 


Faust. — From    O.  D.  Faust,  Bamberg,   S.   C.     A   long,    quite   large   nut; 
valuable. 


n8  A  TREATISE  ON  NUT  CULTURE. 

Frotscher. — From  Richard  Frotscher, 
New  Orleans,  L,a.  Large  size,  thin 
shell,  good  quality. 

Jewett.— From  W.  R.  Stuart*  Ocean 
Springs,  Miss.  A  large,  oblong  nut, 
somewhat  angular;  shell  medium  thick- 
ness; quality  very  good. 

McCal lister. —From  O.  L.  McCallis- 
ter,  Mt.  Vernon,  Ind.  This  is  probably  FROTSCHER. 

a  hybrid.  It  is  the  largest  nut  among  all  the  Hickories  received  at  the  office. 
The  kernel  of  a  well-filled  specimen  is  in  color,  consistency  and  flavor  more 
like  a  Shellbark  of  high  quality  than  a  Pecan. 

Stuart. — From  W.  R.  Stuart,  Ocean  Springs,  Miss.  One  of  the  largest 
Pecans,  thirty-five  nuts  to  the  pound;  ovoid  in  form;  shell  very  thin;  kernel 
plump;  quality  good. 

Van  Deman. — From  W.  R.  Stuart,  Ocean  Springs,  Miss.  A  large  nut; 
forty-five  weigh  a  pound;  oblong  in  form;  shell  very  thin;  flavor  excellent. 

SHELLBARKS. 

The  name  Shellbark  is  given  this  species  of  the  Hickory  from  the  peculiar 
formation  of  rough  shaggy  bark  which  peels  off  in  strips  as  the  tree  advances 
in  age.  The  nuts  are  also  encased  in  very  heavy  hulls.  It  is  a  native  over  the 
larger  part  of  the  United  States  extending  farther  North  than  the  Pecan. 

There  has  been  but  little  accomplished  in  the  improvement  of  Shellbark 
or  perpetuating  the  superior  varieties  discovered,  on  account  of  their  great 
variation  when  grown  from  seed  and  the  difficulty  with  which  they  are  propa- 
gated by  budding  and  grafting. 

The  kernels  of  the  Shellbark  are  largely  used  by  confectioners  and  a  very 
large  trade  is  done  in  the  kernels,  an  important  feature  of  the  nut  being  their 
"  cracking  quality." 

William  Bartram  gives  the  following  in  his  account  of  travels,  published 
1791:  "They  are  held  in  great  estimation  with  the  present  generation  of 
Indians,  particularly  Juglans  Exaltata,  commonly  called  shell  barked 
Hickory;  the  Creeks  store  up  the  latter  in  their  towns.  I  have  seen  above 
one  hundred  bushels  of  these  nuts  belonging  to  one  family.  They  pound  them 
to  pieces,  and  then  cast  them  into  boiling  water,  which  after  passing  through 
fine  strainers  preserves  the  most  oily  part  of  the  liquid;  this  they  call  a  name 
which  signifies  "  Hickory  milk. "  It  is  as  sweet  and  rich  as  fresh  cream,  and  is 
an  ingredient  in  most  of  their  cookery,  especially  in  hominy  and  corn  cake." 


A  TEATlRSE  ON  NUT   CULTURE. 


119 


Grafting  «  The  same  methods  of  grafting  as  employed  with  the 
Pecan  are  used  with  the  Shellbark  and  with  about  the 
same  success. 

Varieties  ^s  -  e^  ^u^  ^ew  varie**es  °f  Shellbark  have  been  digni- 

fied with  a  name;  probably  the  first  to  be  named  was 

Hales'  Paper  Shell. — So  named  by  the  late  A.  S. 
Fuller.  It  originated  on  the  farm  of  Mr.  Henry  Hales, 
of  Ridgewood,  New  Jersey,  and  is  probably  over  one 
hundred  years  old;  about  seventy-five  feet  high  and 
nearly  two  feet  in  diameter;  nut  very  large;  shell 
very  thin — in  fact,  much  thinner  than  many  Pecans 
that  come  to  the  Northern  markets;  kernels  full, 
plump,  rich  and  delicious,  with  the  rare  feature  of 
retaining  their  excellent  quality  for  two  or  more  years 
without  becoming  rancid.  A  very  valuable  variety. 

Jackson.— From  /.  F.  Rice,  Berlin  Cross  Roads, 
Ohio.  A  large,  smooth,  compressed,  oval  nut,  with 
moderately  thin  shell,  and  large  plump  meat;  excel- 
lent quality. 

Learning.— From  R.  G.  Learning,  Sedalia,  Missouri. 
A  large  nut  of  fine  flavor  and  very  good  cracking 
qualities,  the  meat  coming  out  freely  in  uninjured 
halves. 

HAIRS'  PAPER 

Other  There  are  a  number  of  other  species  of  the  Hickory — 

Hickories  Mocker  Nut,  Pig  Nut,   Nutmeg   Hickory,    Bitteriiut, 

Water  Hickory — all  of   which  are  thick-shelled  and 
of  little  value  commercially. 


120 


A  TREATISE  ON   NUT   CULTURE. 


WALNUTS—  (Juglans.) 

Of  the  Walnuts  of  commercial  value  in  the  United  States  there  are  the 
Black  Walnut  (Juglans  Nigra}t  and  the  Butternut  (Juglans  Cinerea } ,  which  are 
natives  of  this  country. 

The  Persian  Walnut  (Juglans  Regia],  and  the  Japanese  Walnuts. 

Native  The  Black 

Walnuts.         walnut 

and  But- 
ternut have  not  been  grown  in  or- 
chard form  to  any  extent,  though 
they  have  been  planted  extensively 
for  timber  purposes. 

Tree,  when  standing  alone,  with 
room  to  develop,  makes  a  large, 
spreading,  handsome  tree,  with  BUTTERNUT, 

odd,  pinnate  leaves  ;  leaflets  from  fifteen  to  twenty-one,  mainly  oblong  and 
pointed  ;  male  and  female  flowers  on  the  same  tree  ;  fruit,  round  or  oblong  ; 
husk,  thin,  drying  up  with  opening  the  husk  ;  shell,  rough  and  thick  ;  kernel, 
fleshy,  rich  and  oily.  They  are  found  •  pretty  generally  throughout  the  United 
States,  except  the  Gulf  and  Southern  Atlantic  Coast,  preferring  low,  moist, 
rich,  loamy  ground. 

Propagation  There  have  been  but  few  attempts  to  propagate  any 
distinct  varieties  of  Black  Walnut  or  Butternut  by 
budding  or  grafting,  as  there  appears 
to  be  less  variation  from  seed  than 
with  other  nuts  and  fruits,  and  but 
few  varieties  of  superior  qualities 
have  been  discovered. 

They  are  used  to  some  extent  on 
which  to  graft  the  Persian  Walnut, 
and  the  mode  generally  adopted  is 
the  cleft-graft,  with  fair  success. 

Gilbert.— From  H.  K.  Gilbert, 
Columbus,  N.  J.  Tree  young,  good 
grower;  very  productive;  nut  very 
large,  round;  shell  thin;  kernel  full, 
plump  and  good  quality. 
GILBERT. 


A  TREATISE  ON  NUT   CULTURE.  121 


PERSIAN  WALNUT. — 

Known,  commercially,  as  the  English  Walnut, 
Madeira  nut.  In  America  it  is  known  as  ' '  English 
Walnut,"  to  distinguish  it  from  our  native  species. 
In  England  it  is.  known  as  Madeira  nut,  proba- 
bly because  the  nvts  were  formerly  imported  from 
the  Madeira  Islands.  The  tree  is  a  native  of  Asia, 
and  was  introduced  by  the  G  -eeks  from  Persia  into 
Europe.  From  Greece  to  Rome,  thence  through- 
out Continental  Europe,  and  finally  to  England, 
and  grown  extensively  for  its  timber,  which  ente*red 
largely  into  the  manufacture  of  gun  stocks  and 
furniture,  it  being  susceptible  of  very  high  polish. 
MADEIRA.  It  is  reported  as"  much  as  ^"600  was  paid  for  a 

single  large  tree  in  England,  to  be  used  for  gun  stocks.  The  introduction  of 
Black  Walnut  and  Butternut  timber  very  much  reduced  the  price,  and  more 
attention  was  given  to  the  nuts. 

The  Persian  Walnut  has  been  grown  in  the  United  States  more  than  a  cen- 
tury, and  until  recently  the  plantings  were  confined  to  the  Atlantic  Coast,  from 
Massachusetts  to  Georgia,  there  being  some  very  fine  specimens  in  Philadel- 
phia and  New  Jersey  that  produce  good  crops  of  very  good-sized  nuts. 

On  the  Pacific  Slope  the  conditions  are  more  favorable,  though  in  the 
northern  portions,  notwithstanding  the  tree  makes  good  growth,  it  fails  to  pro- 
duce nuts,  probably  on  account  of  the  bloom  being  imperfectly  pollenized. 

The  Persian  Walnuts  require  rich,  moist,  well  drained  ground,  and  are 
planted  largely  in  the  southern  counties  of  California,  the  largest  cultivated 
orchard  being  seven  hundred  acres. 

Prooa2*ation  ^^e  orcnards  °f  Persian  Walnuts  have  been  generally 
on  their  own  roots,  not  grafted,  though  in  some 

instances  the  California  native  Walnut  has  been  used.  This,  as  a  stock,  may 
prove  of  value  in  the  Gulf  and  Southern  Atlantic  States,  where  the  Persian 
Walnuts  are  subject  to  "  root  knot." 

They  are  readily  propagated  from  seed,  as  previously  described.  By  graft- 
ing, the  cleft  graft  is  the  usual  style. 


i22  A  TREATISE  ON  NUT  CULTURE. 

WALNUT     GROWING      IN      CENTRAL     AND     NORTHERN     CALI- 
FORNIA. 

Ira    W.  Adams,  in  Pacific  Rural  Press. 

The  -Rural  Press  of  January  4th,  1895,  if  I  remember  rightly,  contained 
quite  a  long  article  of  mine  on  "Walnut  Growing  in  Upper  Napa  Valley." 
Since  that  time  I  have  read  very  carefully  in  different  papers  and  magazines 
several  interesting  articles  from  other  standpoints  as  to  the  growing  of  Walnuts 
in  this  State,  and,  while  not  agreeing  with  all  the  theories  advanced  by  the 
different  writers  on  the  subject,  I  am  satisfied  it  has  been  the  means  of  creating 
an  interest  in  what  will  eventually  prove  to  be  a  very  valuable  resource  to 
many  thousands  who  have  heretofore  given  but  very  little  attention  to  the 
subject. 

It  is  very  evident  to  me  that  the  growing  of  Walnuts  is  very  gradually, 
but  surely,  coming  to  the  front,  not  only  in  this  favored  county  but  in  many 
other  portions  of  this  State,  where  the  growing  of  this  most  excellent,  nutri- 
tive and  valuable  nut  has,  up  to  the  present  time,  been  almost,  if  not  quite, 
entirely  overlooked. 

I  acknowledge  that  I  am  an  enthusiast  as  to  the  growing  of  the  Walnut, 
for  in  my  judgment  the  day  is  not  far  distant  when  hundreds  of  acres  of  these 
beautiful  trees  will  be  seen  growing,  luxuriantly  loaded  with  their  precious 
fruit,  not  only  in  the  broad  valleys,  but  in  the  countless  smaller  ones,  as  well 
as  the  foothills  and  more  elevated  portions  of  Northern  California,  even  where 
the  snow  falls  to  the  depth  of  several  feet. 

I  read  a  short  article  not  long  since  written  by  a  man  in  Southern  Cali- 
fornia, who  said,  among  other  things: 

The  growing  of  the  Walnut  is  peculiarly  adapted  to  Southern  California, 
and  even  here  the  area  is  very  limited  where  they  will  thrive  successfully,  and, 
therefore,  it  is  very  evident  that  the  growing  of  this  nut  will  always  be  very 
profitable  to  those  who  are  fortunate  enough  to  own  land  in  such  highly  fav- 
ored localities. 

I  beg  to  differ  altogether  from  the  writer  of  this  article.  If  the  area  there 
is  so  very  limited  for  the  successful  growing  of  the  Walnut,  let  the  people 
there  who  wish  to  engage  in  the  industry,  especially  those  whose  purses  are 
somewhat  depleted  and  consequently  have  not  the  means  to  buy  the  land  for 
that  purpose,  come  to  the  Northern  counties  of  this  State,  where  the  area  for 
Walnut  growing  is  unlimited,  and  where  no  irrigation  is  needed;  where  there  are 
many  thousands  of  acres  of  land  that  can  be  purchased  at  a  nominal  price; 
where  trees  will  flourish  in  all  their  beauty;  where  there  is  plenty  of  wood, 
living  springs,  pure  air,  and  consequently  a  healthy  climate,  neither  too  hot  in 
summer  nor  too  cold  in  winter. 


A  TREATISE   ON   NUT   CUI/fURE.  123 

THE  MATTER  OE  LOCAI,  LIMITATIONS. — It  has  not  been  many  years  since 
the  successful  growing  of  the  Orange,  and  even  the  Grape,  was  supposed  to  be 
confined  to  the  immediate  vicinity  of  Los  Angeles,  and  even  the  successful 
raising  of  the  French  Prune  was  supposed  to  be  confined  to  a  somewhat 
limited  area  in  Santa  Clara  valley.  So  I  predict  it  will  be  with  the  Walnut, 
and  that  the  area  for  the  successful  raising  of  the  same  is  altogether  beyond 
the  bounds  of  my  most  enthusiastic  imagination.  I  do  not  believe  in  advoca- 
ting that  this  or  that  particular  county  is  one  of  the  best,  if  not  the  very  best, 
locations  for  growing  Oranges,  Prunes,  Walnuts,  etc.  Go  to  work  and  plant 
what  you  believe  will  be  a  success  in  your  locality,  and  then  let  the  Rip  Van 
Winkles  come  along  and  wake  up  with  astonishment  when  they  see  what  you 
have  been  doing  when  they  were  in  their  lethargic  sleep. 

RECENT  LESSONS. — The  past  season  I  have  learned  something  about  Wal- 
nut growing  that  I  consider  worth  a  great  deal  to  me,  and  I  think  it  will  be  of 
inestimable  value  to  those  who  contemplate  putting  out  Walnut  trees  in  the 
future,  especially  in  the  northern  counties  of  this  State,  as  well  as  in  Oregon t 
Washington  and  Nevada.  Last  season,  on  the  night  of  April  iSth,  my  Prune 
crop  was  entirely  destroyed  when  the  Prunes  were  about  three-eighths  of  an 
inch  in  diameter.  On  examining  them  the  next  morning  I  was  completely 
surprised  to  find  them  frozen,  something  that  never  happened  here  before  to 
my  knowledge.  My  Walnut  trees,  with  the  exception  of  three,  were  in  full 
leaf  at  this  time,  but  the  freeze  not  only  destroyed  the  foliage  entirely,  but  the 
ends  of  the  young  shoots  that  were  making  a  very  rapid  growth.  The  sight 
of  these  large  trees,  with  their  foliage  as  black  as  though  they  had  been  swept 
by  a  severe  fire,  I, must  confess  was  really  discouraging,  as  well  as  distressing, 
to  me,  and  I  mercifully  desisted  from  looking  at  them  as  much  as  possible.  It 
was  a  number  of -weeks  before  the  new  foliage  started,  and  more  than  a  month 
before  the  trees  assumed  anywhere  near  the  condition  that  they  were  in  before 
the  fatal  freeze.  However,  these  trees  bore  a  small  crop  of  nuts — very  much 
more  than  I  expected. 

LATE  GROWING  WALNUTS. — But  one  sight  gladdened  my  eyes.  On  care- 
fully examining  the  three  other  trees  I  found  that  not  even  a  single  bud  had 
started.  Two  of  them  commenced  to  bud  May  3d  and  the  other  some  weeks 
later,  if  I  remember  rightly.  I  regret  very  much  that  I  lost  my  memoranda  .as 
to  the  extreme  late  date  of  the  budding  of  this  tree,  which,  however,  was  too 
young  to  bear.  One  of  these  three  trees  that  I  have  mentioned  made  a  won- 
derful growth  of  foliage  in  a  short  time,  and  escaped  the  many  severe  frosts 
that  followed  the  fatal  freeze  of  April  i8th,  and  produced  over  two  hundred 
nuts,  which  are  as  large  as,  if  not  larger  than,  any  other  variety  I  raise.  This 
variety  of  tree,  bearing  such  large  soft-shelled  nuts,  I  consider  very  valuable  in 
connection  with  its  extreme  lateness  in  bearing,  and,  if  I  were  a  young  man, 


124  A  TREATISE  ON   NUT  CULTURE. 

I  would  get  at  it  as  soon  as  possible  and  set  out  one  hundred  and  sixty  acres  or 
more  where  land  is  comparatively  cheap.  I  would  then  have  no  fear  of  frost, 
but  while  other  people  were  smudging  their  Grape  vines,  Prune  trees,  etc.,  in 
the  cold  midnight  air,  night  after  night,  for  fear  of  losing  their  crop,  I  would 
quietly  lie  in 'my  warm  bed  and  "  smile  at  Satan's  rage,"  owing  to  the  fact  that 
my  late  variety  of  Walnut  trees  were  entirely  safe. 

EXPERIENCE  IN  SONOMA  COUNTY. — I  have  just  received  a  letter  from 
J.  H.  Hornbeck,  of  Santa  Rosa,  in  which  he  gives  the  following  interesting 
account  of  his  experience: 

I  send  to-day  a  tin  box  with  nine  of  my  Santa  Rosa  Soft-shelled  Walnuts. 
They  are  not  as  large  as  former  crops,  nor  so  fair  in  color — are  not  sulphured. 
I  never  sulphur  anything.  The  frosts  last  Spring  killed  them  nearly  all — I  only 
got  two  pounds  from  the  five  bearing  trees.  In  1895  they  had  about  ten  pounds 
to  the  tree  ;  in  1894  about  thirty  pounds  each.  They  were  planted  in  1885, 
yearling  seedlings,  from  six  inches  to  one  foot  high  ;  have  had  nuts  on  six 
seasons,  and  now  girt  at  six  inches  above  ground  twenty  and  one-haJf,  twenty- 
six  and  one-half,  twenty-six  and  one-half,  twenty-two,  twenty-seven  and  one- 
half  inches,  respectively.  Mr.  Burbank  propagated  them.  They  are  in  adobe 
soil,  have  had  no  extra  care,  and  are  but  little  trouble  to  take  care  of.  I  am  in 
favor  of  high  branching  ;  do  not  want  the  first  limbs  of  Walnut  lower  than 
seven  feet.  I-  branched  my  first  ones  about  three  feet  high,  but  I  think  it 
wrong.  My  younger  ones  I  will  let  branch  higher.  I  have  one  hundred  and 
thirty-four  trees,  but  mostly  planted  the  last  three  years.  I  recommend  planters 
to  fill  any  vacant  space  with  Walnuts,  and  there  seems  to  be  quite  a  demand 
for  trees.  It  is  my  opinion  that  the  Walnut  is  the  best  tree  to  work  with  in 
this  locality. 

On  reading  Mr.  Hornbeck 's  letter  I  was  very  forcibly  struck  with  its  con- 
tents, especially  as  to  the  damage  to  his  Walnut  trees  by  frost  last  season,  etc. 
The  more  I  think  of  it  the  more  I  see  the  propriety  of  planting  a  late  variety  of 
nuts.  What  we  want  is  a  variety  that  will  be  loaded  with  fruit  when  our  prune 
crop  is  partially  if  not  wholly  ruined  by  frost.  I  think,  as  I  saigl  above,  I  have 
one  Walnut  tree  that  did  not  burst  its  buds  in  the  least  until  June  2d,  but  am 
not  sure,  as  I  lost  my  memoranda.  I  shall  know  for  certain  the  coming  season. 

I  believe  Mr.  H.  is  right  in  branching  his  trees  high.  Mine  are  none  less 
than  six  feet,  and  some  eight  feet  or  more.  Still,  I  have  had  to  lop  off  some  of 
the  limbs  that  otherwise  would,  when  loaded  with  nuts,  touch  the  ground. 

IMPORTANCE  OF  THE  SUBJECT. — I  have  written  somewhat  at  length  in  this 
article,  as  I  consider  it  of  great  importance  to  any  one  who  expects  to  set  out  a  Wal- 
nut orchard  to  be  very  careful  to  secure  a  very  late  variety,  and  thus  escape  heavy 
losses  in  future  years  from  the  icy  king.  If  I  had  planted  this  or  some  other 
late  variety  of  tree  when  I  set  out  my  Prune  orchard,  I  might  the  past  season 
have  had  a  large  and  valuable  amount  of  nuts  to  offset  my  total  loss  of  prunes. 
Allow  me  to  say,  in  conclusion,  that  I  have  been  a  resident  of  this  State  nearly 
forty-five  years,  and  now,  in  my  sixty-fourth  year,  I  feel  it  my  duty  to  call  the 


A  TREATISE  ON  NUT  CULTURE.  125 

attention  of  the  many  thousands  who  are  tilling  the  soil  for  a  bare  living,  and 
are  anxiously  looking  for  something  more  remunerative,  and  that  will  increase 
in  value  as  the  years  roll  on,  to  the  growing  of  the  soft-shelled  Walnut. 
BAY  STATE  GARDEN,  CAUSTOGA,  CAI,.,  January  14,  1897. 

Mr.  Adams,  in  his  interesting  letter,  has  overlooked  mention  of  the  fact 
that  Felix  Gillet,  of  Nevada  City,  has  for  the  last  twenty-two  years,  to  the 
personal  knowledge  of  the  writer,  been  urging  just  these  points  upon  the 
attention  of  the  readers  of  the  Rural  Press.  It  was  established  long  ago  by 
the  testimony  of  Mr.  Gillet,  W.  B.  West  and  others  that  the  failure  of  the 
English  Walnut  in  the  upper  half  of  the  State  is  due  to  the  growth  of  varieties 
not  suited  to  the  climate.  The  late  starting  of  the  Praeparturiens,  and  some 
other  of  the  French  varieties,  has  been  frequently  urged  and  fortified  by  many 
instances.  Of -course,  these  facts  go  to  support  the  points  which  Mr.  Adams 
draws  from  his  experience. 

THE  BLACK  WALNUT  AND  BUTTERNUT. 

From  Vick^s  Magazine. 

Our  native  Black  Walnut  {Juglans  Nigra]  is  amongst  nuts  what  bacon  is 
amongst  meats,  strong  and  greasy.  The  Shellbark  is  delicate  as  cream,  the 
Pecan  next  in  delicacy,  next  the  English  Walnut,  and  then  our  own  hardy  spe- 
cies. Its  nuts  are  rich  in  oil,  and  might  be  used  as  English  Walnuts  are  used 
in  Cashmere,  where  one  million  one  hundred  and  fifty  thousand  pounds  of 
kernels  are  annually  consigned  to  the  oil  press.  Another  objection  to  the 
Black  Walnut  is  its  hard  shell,  but  the  tree  is  very  valuable  as  timber,  and 
where  planted  for  this  purpose,  the  nuts  might  at  least  be  saved  to  swell  the 
sum  total,  for  at  a  low  price  they  sell  readily,  and  are  borne  in  heavy  crops 
long  before  the  trees  reach  "  timber  size."  Southern  boys  store  them  away  by 
wagons  full  for  winter  use,  and  disguised  in  nut  cakes  and  candy  they  are  very 
palatable.  A  "  Curly  Black  Walnut  "  log  of  large  size  will  vSell  for  a  fabulous 
price. 

Juglans  Cinerea^  or  Butternut,  is  not  so  abundant  as  Juglans  Nigra,  is  bet- 
ter adapted  to  poor  soils,  colder  climates  and  higher  altitudes,  is  seldom 
planted  for  timber  and  has  a  nut  much  like  the  Black  Walnut  in  flavor  and 
quality.  In  shape  it  is  very  different,  being  long  and  narrow  and  easily 
cracked,  splitting  lengthwise  in  whole  or  half  kernels.  The  tree  bears  heavily 
when  quite  young. 


126  A  TREATISE  ON  NUT  CULTURE. 

NUT  GROWING  IN  SONOMA  COUNTY. 
By  Luther  Bnrbank,  of  Santa  Rosa,  at  the  Santa  Rosa  Farmers'1  Institute. 

The  culture  of  the  Olive,  which,  here  on  our  picturesque  hills  and  moun- 
tains, finds  its  most  congenial  home  ;  the  Orange  in  our  sheltered  dales  ;  the 
Sugar  Beet,  with  several  thousand  pounds  of  sugar  per  acre,  in  our  fertile,  sunny 
valleys,  will  make  the  whole  land  smile  with  wealth,  and  add  still  more  indus- 
tries to  the  wonderfully  varied  ones  of  this  great,  and,  horticulturally  speaking, 
only  half  explored  Sonoma  county. 

WALNUTS. — And  still  another  is  Walnut  culture,  which  has  been  so  per- 
sistently and  surprisingly  overlooked,  probably  from  the  fact  that  the  few  Walnuts 
first  planted  happened  to' be  an  unproductive,  half  wild  stock,,  which,  though 
growing  with  wonderful  freedom  and  vigor,  only  occasionally  produced  a  few 
inferior  nuts  after  many  years  of  patient  waiting,  but  never  sufficient  to  inspire 
confidence  enough  to  induce  planting  for  profit.  But,  while  we  have  been 
sleeping,  our  Southern  friends  have  found  improved  varieties,  which  they  have 
planted  largely,  and  princely  incomes  are  now  and  have  been  received  from  the 
Southern  Walnut  groves. 

The  counties  of  Santa  Barbara,  Ventura,  I^os  Angeles  and  Orange  are  the 
only  ones  at  the  present  time  that  can  be  said  to  produce  Walnuts  as  a  commer- 
cial crop,  and  yet  in  1894  there  were  five  million  five  hundred  and  forty-five 
thousand  pounds  of  Walnuts  exported  from  Southern  California,  and  this  year 
the  crop  is  figured  at  six  million  pounds.  In  the  year  1894  the  United  States 
imported  about  fifteen  million  pounds  of  various  nuts,  and  in  the  period  from 
1880  to  1890  not  less  than  $7,124,575  worth,  and  the  importation  and  consump- 
tion of  nuts  is  now  steadily  increasing  at  the  rate  of  45  per  cent,  per  annum. 

Do  the  planters  of  Sonoma  county,  knowing  the  above  facts,  think  the 
market  will  soon  have  a  surplus  of  nuts  ? 

Nuts  are  a  very  nutritious  and  inexpensive  food.  They  supply  the  same 
hydro-carbonaceous  compounds  and  mineral  salts  found  in  butter,  bread,  meat 
and  eggs,  and  in  a  concentrated  but  attractive  and  easily  digestible  form. 

FITTED  To  SONOMA  COUNTY. — The  writer,  some  twelve  years  ago,  was  sur- 
prised to  notice  the  finest  Persian — often  called  English  or  French — Walnuts 
that  he  had  ever  seen,  growing  as  far  North  as  Shasta  county.  After  a  thorough 
personal  investigation  of  the  best  Walnut  growing  sections  of  the  State,  and 
comparisons  of  growth,  early  bearing  and  productiveness  of  the  trees,  and  quality 
of  the  nuts,  he  became  convinced  that  Sonoma  county  is  one  of  the  best,  if  not 
the  very  best,  locations  in  the  State  for  Walnuts.  If  the  right  variety  is  planted, 
nuts  can  be  produced  here  as  early  and  abundantly  as  anywhere,  and  superior 
in  plumpness  and  quality  to  any  placed  on  the  market. 


A  TREATISE  ON  NUT  CULTURE.  127 

Happily,  the  Walnut  does  not  absolutely  need  grafting,  as  for  all  practical 
purposes  the  nuts  very  fairly  reproduce  themselves. 

SANTA  ROSA  SOFTSHEI,!,. — Many  Walnut  planters  in  this  region  were 
greatly  delighted  a  few  years  ago  to  see  their  trees,  only  four  or  five  years  of 
age,  bearing  heavy  crops  of  superb,  large,  thin-shelled  Walnuts.  They  sup- 
posed they  had  the  only  trees  of  a  wonderful  new  kind,  but  by  comparing  notes, 
they  were  all  traced  back  to  one  lot  of  nuts  from  a  superior  tree,  planted  in 
nursery  by  the  writer  in  1885.  By  general  consent,  it  has  been  called  the  Santa 
Rosa  Softshell. 

The  culture  of  the  Walnut  offers  the  strongest  inducement  to  planters. 
Few  trees  are  required  per  acre,  and  constant  pruning,  thinning  and  spraying 
are  not  necessary.  The  improved  varieties  bear  as  early  and  more  certain  than 
prunes,  and  require  less  capital  and  attention.  The  crop  is  handled  after  the 
main  rush  of  fruit  harvest  is  over,  when  labor  is  plentiful  and  cheap,  and,  best 
of  all,  the  Walnut  grower  is  not  a  slave,  for  he  can  hold  his  crop  when  prices 
do  not  suit  him. 

HINTS  ON  PLANTING. — In  planting  Walnuts,  select  deep,  loamy,  sandy 
soil.  The  trees  will  not  do  their  best  unless  the  roots  can  go  down  several  feet 
without  meeting  hardpan  or  other  impervious  obstructions.  The  deeper  the 
soil  the  better.  The  trees  will  not  need  irrigation  in  Sonoma  count} ,  as  they 
generally  do  in  the  South,  as  the  meats  here  always  fill  out  full  and  sweet,  with 
a  thin,  attractive,  white  pelliole,  without  any  artificial  aid. 

If  you  are  unable  to  obtain  young  trees  of  the  variety  you  desire,  get  the 
nuts  you  wish  to  reproduce  and  plant  them  yourself  in  March  or  April,  one  and 
a  half  or  two  inches  deep  on  any  light,  rich,  well-drained  soil,  in  rows  four  or 
five  feet  apart,  and  one  or  two  feet  apart  in  the  rows.  Cultivate  well  for  one, 
two  or  three  years,  then  remove  carefully  and  plant  forty  or  fifty  feet  apart 
each  way.  Set  the  trees  down  as  deep  as  they  grow  in  the  nursery. 

The  after  culture  is  the  same  as  with  fruit  trees,  but  very  little  pruning  is 
necessary.  At  eight  to  twelve  years  of  age,  if  all  goes  well,  an  annual  crop  of 
eight  hundred  to  one  thousand  pounds  per  acre  may  reasonably  be  expected. 

OTHER  NUTS. — The  Softshell  Japan  Walnut  grows  rapidly  here,  and  yields 
surprising  annual  crops  of  most  delicious  nuts.  They  are  at  present  very 
scarce  and  almost  unobtainable  at  any  price,  having  been  lately  discovered  and 
introduced. 

Among  other  nuts  that  may  be  profitably  planted  here  are  Butternuts, 
Pecans,  Japanese  Mammoth,  Spanish  and  Chinese  Chestnuts,  as  well  as  the 
native  Golden  Chestnuts,  excellent  also  for  ornament  and  shade.  Others 
worthy  of  attention  are  Improved  Almonds,  Japanese  Butternuts,  Japanese  Oak 
Nuts,  Beechnuts,  Filberts,  Pistachios,  and  the  various  Hickory  Nuts. 

9 


128  A  TREATISE  ON  NUT   CULTURE. 

OAKS,  HICKORIES  AND  WALNUTS. 
By  Joseph  Meehan,  in  Albany  Cultivator. 

It  is  the  general  belief  among  those  not  practically  engaged  in  the  raising 
of  seedlings  that  Acorns  and  Nuts  must  be  sown  in  the  Fall.  This  is  but  partly 
true.  It  is  correct  to  this  extent,  that  there  must  be  no  drying  out  of  the  seeds 
permitted;  but  with  few  exceptions  those  who  raise  seedlings  as  a  business  do 
not  sow  the  seeds  until  Spring.  The  exceptions  are  among  the  Oaks.  There 
are  a  few  species  which  must  be  planted  as  soon  as  they  are  gathered,  or  within 
a  few  weeks  thereafter,  or  they  decay.  These  sorts  are  White  Oak,  Post  Oak, 
and  Chinquapin  Oak.  Many  will  have  noticed  the  Acorns  of  these  sorts  lying 
under  the  trees  and  pushing  their  roots  into  the  damp  ground.  On  account  of 
this  habit  they  are  always  sown  in  the  Fall  very  soon  after  they  are  collected. 

All  other  Oaks  and  the  Hickories  and  Walnuts  are  better  stored  away  until 
Spring.  Indeed,  some  of  them,  the  Pecan  nut  and  English  Walnut,  for  ex- 
ample, will  rot  in  the  ground  if  sown  in  Autumn.  The  most  successful  men 
keep  all  seeds  till  Spring.  The  practice  is  to  get  the  kinds  together  as  soon  as 
they  are  ripe,  and  place  them  in  boxes  or  barrels  mixed  with  almost  dry  earth, 
and  keep  them  in  some  cool  place  till  Spring.  One  of  the  most  successful  men 
I  know  does  not  even  mix  his  seeds  with  soil.  He  has  an  old-fashioned  barn 
cellar  with  earth  floor,  which  is  always  slightly  damp.  His  Acorns  and  Nuts 
are  placed  in  boxes,  each  sort  by  itself,  with  no  soil  at  all  with  them,  and  there 
they  remain  all  winter,  absorbing  a  little  moisture  instead  of  losing  it,  so  that 
when  Spring  comes  they  are  as  plump  as  they  can  be,  and  every  sound  one  of 
them  grows.  Keeping  the  kernels  plump  is  about  the  whole  secret  of  success- 
ful storing.  Where  such  damp  cellars  are  not  available,  mixing  with  soil  or 
sand  effects  the  same  purpose.  The  material  need  be  but  slightly  damp,  just 
enough  so  that  the  seeds  mixed  with  it  do  not  lose  weight. 

The  idea  entertained  by  many,  and  which,  in  fact,  has  been  advanced  by 
more  than  one  writer,  that  frost  is  necessary  to  the  developing  of  nut  seeds  to 
seedlings,  is  not  at  all  correct.  A  Hickory,  Walnut  and  such  stone  seeds  as 
Peach,  Plum  and  Cherry,  do  not  need  frost.  I  think  the  three  last  named  are 
the  better  for  being  in  soil  moderately  damp  all  winter,  but  frost  is  not  essen- 
tial. Consideration  would  convince  anyone  that  frost  is  not  necessary,  for  in 
the  Southern  States,  where  no  frosts  occur,  these  seeds  sprout  as  freely  as  they 
do  here. 

Referring  again  to  the  early  sprouting  acorns,  I  have  known  them  to  have 
been  kept  over  in  dryish  soil  until  spring.  But  sowing  them  at  that  time  is 
troublesome,  as  they  have  an  inch  or  two  of  root  then  which  needs  careful 
handling. 


A  TREATISE  ON  NUT  CULTURE.  129 

Sowings  could  be  made  where  the  trees  are  desired,  two  or  three  seeds  in  a 
place,  all  but  the  strongest  plant  to  be  taken  out  in  the  fall.  In  commercial 
places  the  sowings  are  in  narrow  beds — not  wider  than  can  be  reached  over  for 
the  purpose  of  weeding.  The  work  is  done  as  early  in  spring  as  the  season 
will  permit.  The  seedlings  are  transplanted  the  next  spring,  or  the  second  one 
thereafter,  not  often  going  to  the  third  year. 

FLORIDA   FRUITS. 

• 

By  Herbert  Post,  in  South  Florida  Home. 
The  Japan  Walnut. 

The  Japan  Walnut  is  clearly  distinct  from  all  others,  is  found  growing  wild 
in  the  mountains  of  Northern  Japan,  and  is,  without  doubt,  as  hardy  as  an  oak. 
The  tree  grows  rapidly,  and  attains  a  very  large  size  with  a  magnificent  spread- 
ing top.  The  leaves  are  of  immense  size,  and  of  charming  shade  of  green. 
The  nuts,  which  are  produced  in  extreme  abundance,  grow  in  clusters  of  fifteen 
to  twenty  in  a  cluster,  are  considerably  larger  than  the  common  Hickorynut, 
have  a  shell  thicker  than  the  English  Walnut,  but  not  as  thick  as  the  Black 
Walnut.  The  meat  is  sweet,  of  the  very  best  quality,  and  can  be  removed 
entire.  The  tree  grows  with  great  vigor,  matures  early,  bears  young,  and  is 
easily  grafted  on  the  common  Walnut,  yet  it  comes  perfectly  true  from  the 
seed.  It  is  more  productive  than  the  English  Walnut,  and  next  to  the  Pecan 
it  is  bur  most  reliable  nut  bearing  tree.  It  has  an  abundance  of  fibrous  roots 
and  can  be  transplanted  as  safely  as  an  Orange  tree.  It  is  adapted  to  Florida 
soil  and  climate,  and  it  in  surprising  that  it  is  not  generally  grown  throughout 
the  State. 

Money  in  Pecan  Culture. 

While  there  may  be  money  made  in  Florida  in  growing  of  Oranges,  Lemons, 
Pineapples,  &c.,  for  which  the  State  is  well  adapted,  they  don't  begin  to  pay 
the  profits  that  are  to  be  obtained  in  the  cultivation  of  the  Texas  thin  shell 
Pecan. 

Being  of  such  a  hardy  nature,  of  same  family  as  the  Hickory  and  Black 
Walnut,  the  Pecan  will  grow  in  the  high  pine  lands,  sandy  lands,  moist  lands, 
in  fact  in  any  land  that  will  grow  any  kind  of  trees-^not  only  in  Florida,  but 
every  other  State  in  the  Union.  No  American  tree  known,  which  is  so  free 
from  insect  pests  or  disease  of  any  kind,  as  the  Pecan,  n9iie  requires  so  little 
care,  when  once  well  under  way.  Beginning  to  bear  at  six  years  of  age,  at 
eight  years  they  begin  to  bring  in  a  handsome  income  and  go  on  increasing 
until  the  trees  are  thirty  years  old  and  continuing  for  generations. 


130  A  TREATISE   ON   NUT    CULTURE. 

I  know  of  no  industry,  or  of  any  investment  a  man  of  small  means  can 
make,  that  so  surely  brings  annual  returns  of  large  income,  on  so  small  an 
investment,  as  is  obtained  in  this  branch  of  aboriculture. 

Thirty  dollars  will  plant  ten  acres,  and  when  the  trees  bear  but  twenty 
pounds  each  the  earnings  net  more  annually  than  $35,000  invested  in  Govern- 
ment bonds. 

An  investment  of  only  $3.00  per  acre  in  planting  fifty  acres  will,  when  the 
trees  bear  but  fifty  pounds  per  tree,  give  more  net  earnings  than  $200,000 
invested  in  a  bank  with  eight  per  cent,  earnings.  One  thousand  acres  in  the 
best  Pecans  will,  when  the  trees  earn  but  $1.65  each,  bring  in  an  income  exceed- 
ing $100,000  annually,  which  is  equal  to  $1,000,000  in  banking  business  earning 
ten  per  cent,  annual  gross. 

We  mention  these  facts  to  show  the  great  value  of  the  industry,  which  is  so 
little  known,  and  which  every  person  with  a  few  acres  can  indulge  in. 

Nut  and  fruit  growing  are  industries  which  can  be  carried  on  on  a  large 
scale  on  business  principles,  and  made  to  pay  enormous  incomes. 

We  have  near  here  a  grove  of  four  hundred  acres,  planted  four  years  ago, 
of  the  best  thin -shell  Pecans,  containing  upwards  of  ten  thousand  trees.  In 
four  years  more  the  owner  expects  to  have  an  income  of  at  least  $50,000  annu- 
ally, and  increase.  His  expectation  is  not  an  unreasonable  one.  Even  divide 
that  by  two  and  it  is  a  very  comfortable  income.  This  growing  of  Pecans  on  a 
large  scale  is  not  fancy  farming.  It  is  just  as  legitimate  as  any  branch  of  farm- 
ing, with  vastly  less  risk,  cost  and  care  than  any  other  crop.  In  California 
they  diversify  and  grow  great  varieties  on  one  tract  of  land,  all  under  one  man- 
agement. 

At  Acampo,  California,  is  a  ranch  of  one  thousand  and  fifteen  acres,  on 
which  is  now  growing  the  following:  Thirty-four  thousand  Almond  trees,  ten 
thousand  Peach  trees,  eight  thousand  Olive,  seven  thousand  Prune,  three  thou- 
sand Apricot,  three  thousand  Fig,  one  thousand  Pear,  nine  hundred  Orange, 
five  hundred  Cherry,  five  hundred  Plum  and  sixteen  thousand  of  table  and 
raisin  Grapes.  Although  but  young  in  bearing,  the  income  from  this  ranch  is 
enormous. 

The  Gulf  States  can  grow  with  great  profit  many  of  the  above  named  fruits 
and  nuts,  and  make  more  money  than  can  be  made  in  California — they  being  so 
much  nearer  market. 

A  man  in  any  of  these  States  who  will  build  him  up  industries  of  this  kind 
can  well  afford  to  let  the  other  fellow  grow  five-cent  cotton. 

It  is  a  rare  fact  that  any  person  well  started  in  such  occupations  have  to 
give  a  mortgage  on  their  crop  to  live  on  while  it  is  growing.  The  sooner  the 
cotton  States  take  up  such  industries  the  sooner  will  they  become  independent 
and  make  money.  No  one  need  fear  that  this  generation  will  ever  see  enough 


A  TREATISE  ON  NUT  CULTURE.  13 J 

Pecans  grown  to  become  unsalable.  We  have  the  world  for  our  market,  with 
no  competition  outside  the  United  States,  as  the  Pecan  is  grown  only  on  this 
continent.  The  term  ' '  paper  shell ' '  Pecan  is  misleading,  and  hereafter  we  will 
use  the  terms  "thin  shell"  and  "hard  shell,"  as  these  names  represent  the 
whole. 

We  have  seen  the  so-called  Mexican  paper-shell  as  thick  as  our  hard-shell. 

Never  plant  a  Pecan  tree  which  has  had  the  tap  root  cut;  if  you  do,  you 
will  be  disappointed  when  the  time  comes  for  them  to  bear;  the  nut  bearing  of 
such  a  tree  is  of  little  or  no  value,  but  you  have  only  a  handsome  and  valuable 
shade  tree  worth  all  it  cost,  for  that. 

Experience  here  with  our  best  growers  has  taught  this  lesson,  and  it  is  too 
expensive  for  others  to  try. 

Plant  the  nuts  only,  from  your  own  trees,  and  you  know  what  you  may 
expect  in  fruit — "  A  word  to  the  wise,"  &c. 

FORT  WORTH,  TEXAS,  October,  1894. 

WALNUT   HULLS. 

Referring  to  the  utilization  of  waste  material  in  the  garden  and  farm,  the 
California  Fruit  Grower  has  the  following  interesting  note  regarding  the 
husks  or  hulls  of  the  English  Walnut:  "A  prominent  Walnut  grower  of 
Ventura  county  has  been  requested  to  put  a  price  on  his  Walnut  husks,  and  is 
now  drying  a  few  hundred  pounds  for  an  experimental  shipment.  The  would- 
be  purchaser  expects  to  use  the  husks  for  dyeing  purposes.  Like  the  husk  of 
the  Butternut  and  the  Black  Walnut,  the  outer  covering  of  the  California 
Walnut  stains  the  hands  a  rich  glossy  brown,  which  is  found  a  very  fast  color 
by  the  enquiring  mind  pursuing  investigation  in  this  avenue  of  research.  If 
this  waste  product  can  be  utilized  for  such  a  purpose,  it  will  form  a  notable 
addition  to  that  class  of  economic  processes  which  reclaim  waste  and  refuse 
material  and  adapt  it  to  new  and  practical  uses. ' ' 

VARIETIES  OF   THE  WALNUT   IN   EUROPE. 

From  Rural  Californian. 

The  Walnut  season  is  approaching,  and  a  few  remarks  on  their  consump- 
tion in  various  countries  may  not  be  out  of  place.  When  about  half  or  three 
parts  grown,  the  Walnut  is  used  for  pickling.  There  are  many  varieties  of 
these  nuts,  such  as  the  oval,  round,  double,  large  and  small  fruited,  early  and 
late,  tender  thin  shelled  and  thick  shelled.  An  almost  huskless  variety  occurs 
in  the  north  of  China. 

Walnuts  always  command  a  ready  sale  at  markets  in  large  towns,  where, 


132  A  TREATISE  ON  NUT  CULTURE. 

at  the  first  coming  in  September,  they  are  brought  in  their  husks  and  sold  by 
the  sack  or  bushel;  but  afterwards,  cleared  of  the  outer  husk,  they  are  sold  both 
by  measure  and  by  the  thousand.  The  larger  portion  of  the  Walnuts  coir 
sumed  in  England  are  of  foreign  growth,  and  average  in  quantity  about  two 
hundred  and  fifty  thousand  bushels.  The  bulk  of  these  come  from  France  and 
Belgium,  and  small  quantities  from  Germany,  Holland  and  Italy. 

The  aggregate  exports  from  Bordeaux  are  about  sixty-five  thousand  hundred 
weight  yearly.  Small  quantities  find  their  way  from  Chili  to  Europe.  Wal- 
nuts are  a  notable  production  of  Perigord,  in  France,  the  annual  product  there 
being  estimated  at  ,£40,000  in  value.  The  best,  which  are  large,  are  called 
"  Marrons,"  come  from  the  Canton  of  Luc,  in  Provence.  To  obtain  first-class 
fruit  the  tree  is  grafted. in  France. 

The  culture  of  the  common  Walnut  (Jitglans  reg'ia)  is  diffused  all  over 
Italy,  from  the  Alpine  to  the  Sicilian  valleys;  however,  the  number  of  these 
trees  has  lately  somewhat  diminished,  on  account  of  the  incessant  demand  for 
its  timber,  which  is  much  used  in  carpentery — but  in  general,  the  tree  is  more 
valued  on  account  of  its  fruit.  When  the  nuts  are  fully  ripe,  which  is  in  Sep- 
tember and  October,  the  kernel,  deprived  of  its  investment  skin,  is  eaten  in 
great  quantities.  As  long  as  the  skin  can  be  easily  removed,  they  are  a  nutri- 
tious and  healthy  article  of  diet,  bvit  when  they  get  dry,  so  that  the  adhering 
skin  sticks  to  them,  they  become  indigestible. 

Walnuts  in  the  shell  yield  about  one-third  their  weight  of  picked  kernels, 
which  are  the  crumpled  cotyledons  or  seed  leaves.  In  some  northern  districts, 
particularly  in  Piedmont,  the  Walnut  tree  has  always  been  held  in  high  esti- 
mation for  the  production  of  oil,  which,  when  newly  made,  has  a  very  agree- 
able taste,  and  can  be  employed  in  cookery,  as  well  as  in  the  preparation  of 
varnish. 

The  Canadian  Walnut,  although  double  the  size  of  the  English  Walnut, 
contains  a  much  smaller  kernel,  with  a  different  flavor,  being  strong  and 
slightly  pungent.  The  seeds  of  the  Black  Walnut  of  North  America  (/.  nigra] 
are  more  oily  than  those  of  the  European  Walnut.  A  large  tree  will  yield 
fifteen  to  twenty  bushels  in  a  season,  selling  at  four  shillings  per  bushel. 

The  Butternut,  or  Grey  Walnut  of  America  (J.  cinerea]  has  a  taste  similar 
to  the  Brazil  Nut.  The  kernel  of  /.  sieboldianum  of  Japan  has  a  taste  like  the 
Butternut,  but  less  oily,  and  the  shell  is  not  so  thick  as  that  of  the  Black 
Walnut. 

The  nuts  of  J.  mandschuria,  allied  to  J.  cinerea,  are  also  available  for  the 
table.  The  kernels  of  the  Butternut  in  former  times  were  pounded  by  the 
Indians  of  North  America  and  boiled;  this  operation  separated  the  oily  sub- 
stance, which  was  used  by  them  as  we  use  butter,  hence  its  common  name. 

The  Persian  Walnut  is  about  a  third,  or  a  half,  larger  than  the  English 


A  TREATISE  ON  NUT   CULTURE.  133 

Walnut;  of  an  elongated  shape,  with  a  very  rich  meat  or  kernel,  and  the  shell 
as  thin  as  paper.  It  is  not  an  unusual  thing  for  a  tree  eight  to  twelve  years  old 
to  bear  thirty  thousand  nuts,  or  one  thousand  two  hundred  pounds.  There  are 
four  kinds,  the  Kanate,  the  Wanter,  the  Denu,  and  the  Kaghazi,  the  last  of 
which  is  the  finest  nut  grown. 

The  Walnut  grows  abundantly  in  Kashmir,  Nepal,  and  other  parts  of 
India,  where  the  fruits  are  largely  used.  It  forms  also  an  important  article  of 
consumption  in  Japan,  quantities  being  eaten  in  a  raw  state.  They  are  also 
much  used  there  for  making  a  kind  of  confection  by  cracking  and  removing 
the  shell,  without  hurting  the  kernel,  which  is  afterwards  coated  with  white 
sugar,  thus  making  an  attractive  and  agreeable  sweetmeat. 

The  Walnut  also  furnishes  there  a  bland  oil,  used  for  domestic  purposes. 
In  China  it  seems  to  be  specially  pressed  for  oil,  as  in  some  years  over  twelve 
thousand  tons  of  Walnut  pulp  are  exported  from  the  port  of  Tientsin  in  the 
year.  The  Walnut  is  extensively  cultivated  in  the  Punjab,  Himalaya,  and 
Afghanistan,  a  large  annual  supply  being  brought  to  the  plains  of  India  by  the 
Kabuli  and  other  traders  from  the  hills.  The  nut  ripens  there  from  July  to 
September.  There  are  several  well  known  forms  of  this  nut  met  with,  the  soft- 
shell  kind  from  Kashmir  and  Chamba  being  regarded  as  the  best.  A  bushel  of 
Walnuts  will  yield  fifteen  pounds  of  peeled  kernels,  and  these  will  produce  half 
that  weight  in  oil. 

Hickorynuts  (Carya  alba]  are  very  generally  eaten  in  the  United  States, 
and  are  highly  esteemed.'  It  is  a  fine  nut,  peculiarly  shaped,  encased  in  a  thin  but 
strong  shell.  The  kernel  in  flavor  and  formation  resembles  pretty  closely  that 
of  the  English  Walnut.  The  nuts  of  C.  microcarpa,  closely  related  to  C.  alba, 
are  of  pleasant  taste  but  smaller.  Those  of  another  species,  the  Shell-bark 
Hickory  (C.  amara),  are  thin-shelled,  and,  being  exceedingly  bitter,  are  not 
edible.  The  nut  of  G.  sulcata  is  of  a  sweet,  pleasant  taste.  The  Mocker  nut 
(C.  tomentoso]  is  small  but  sweet  and  very  oily.  A  variety  produces  nuts  as 
large  as  a  small  apple,  which  are  called  King  nuts.  The  Pecan  nut  ( C.  Olivcz- 
formis]  is  considered  a  delicacy  superior  to  the  common  Walnut.  It  breaks 
easily,  and  has  a  nut  entirely  free  from  divisions.  The  nuts  keep  long  and  do 
not  turn  rancid,  and  are  exported  to  the  West  Indies.  Texas  annually  exports 
these  nuts  to  the  value  of  ,£"10,000.  The  Pecan  begins  to  bear  at  about  ten 
years,  and  the  yield  annually  increases  in  quantity  until  the  full  growth  of  the 
tree  is  attained. — P.  L,.  SIMMONDS,  F.  L.  S.,  in  The  (London)  Gardeners' 
Chronicle. 


134"  A  TREATISE  ON  NUT  CULTURE. 

THE  COMMON  WALNUT. 

From  December  12 •,  1896,  issue  of  The  Garden. 

Walnuts  Have  been  unusually  plentiful  this  year,  and,  with  a 

singularity   which   I   have    never    hitherto   observed 

their  period  of  ripening  has  been  prolonged  for  a  length  of  time  of  which  we 
have  no  previous  record.  The  first  ripe  fruits  made  their  appearance  in  the 
beginning  of  September,  and  the  supply  of  excellent  freshly  gathered  nuts  was 
extended  beyond  the  middle  of  October.  This  is  a  plain  proof  that  among  the 
plantations  of  ordinary  Walnut  trees,  which  are  generally  grown  from  seed 
and  not  grafted,  varieties  exist  which  differ  from  one  another,  not  only  in  the 
quality  of  their  fruit,  but  also  (what  is  equally  important)  in  their  time  of 
ripening.  As  I  have  eaten  more  Walnuts  this  year  than  I  can  remember  that  I 
have  ever  eaten  before  in  all  my  life,  I  am  desirous  of  saying  a  few  words  about 
this  fruit. 

According  to  Mons.  Chas.  Baltet,  Paris  alone  annually  consumes  about  six 
thousand  eight  hundred  and  seventy-five  tons  of  dried  Walnuts.  Besides  these 
the  freshly  gathered  nuts  are  in  great  request  at  all  dinner  tables.  These  fresh 
nuts  are  better  and  more  easily  digested  when  eaten  with  a  little  salt.  Later 
on,  when  the  skin  does  not  separate  so  readily  from  the  kernel,  they  should  be 
partaken  of  very  sparingly,  as  not  only  are  they  then  indigestible,  but  are  apt 
to  bring  on  a  cough,  and,  with  some  persons,  a  headache.  In  the  country 
there  is  perhaps  even  a  larger  consumption  of  dried  Walnuts  than  in  towns. 
My  own  opinion  is  that  they  are  not  so  good  as  dried  Almonds,  and  these, 
again,  are  not  so  good  as  Almonds  in  the  fresh  state.  Walnuts  are  utilized  in 
some  departments  of  France  for  the  manufacture  of  oil.  In  preparing  this, 
the  kernels  are  separated  from  the  broken  shells  and  the  laminar  partitions  of 
the  nuts.  The  kernels,  which  are  found  to  have  turned  blackish  or  brown,  are 
put  aside  to  furnish  lamp  oil.  Oil  for  table  use  is  made  from  the  others.  The 
first  drawn  oil  (which  is  obtained  by  pressure,  without  the  aid  of  fire-heat  or 
hot  water)  is  termed  "  huile  vierge."  This  improves  by  keeping  and  is  then 
highly  valued  for  certain  pharmaceutical  preparations.  Oil  of  the  second 
quality  (which  is  extracted  by  the  aid  of  heat  from  residuum  of  the  first  drawn 
oil)  is  termed  "huile  cuite,"  and  is  used  for  making  soap  and  in  painting;  it 
dries  very  quickly,  and  enters  into  the  composition  of  various  kinds  of  var- 
nishes and  printing  inks.  Walnuts  are  also  eaten  in  the  green  state,  while  the 
kernel  is  still  of  a  milky  consistence.  They  are  then  prepared  by  cutting  them 
in  two  and  leaving  them  to  steep  and  soften  in  water  mixed  with  vinegar. 
They  are  also  pickled  like  Gherkins,  but  required  to  be  more  strongly  spiced, 


A  TREATISE  ON  NUT  CULTURE.  135 

and  it  is  especially  necessary  that,  when  used  for  pickling,  they  should  be 
gathered  before  the  shells  have  become  too  hard.  The  right  time  for  doing  so 
is  while  the  nuts  can  be  pierced  through  and  through  in  every  part  with  a 
needle.  In  addition  to  these  uses,  Walnuts  are  also  employed  in  confectionery. 
In  Auvergne,  according  to  M.  Baltet,  certain  establishments  for  preserved 
fruits  prepare  the  skinned  kernels  of  Walnuts  with  sugar,  making  the  preserve 
up  in  short-necked,  wide-mouthed  bottles.  In  Belgian  Limbourg  also  Walnuts 
are  sold  in  the  green  state  to  the  confectioners.  At  Portiers  three  oil  factories 
send  out  annually  one  hundred  and  thirty-two  thousand  gallons  of  Walnut  oil. 
With  the  seven  thousand  five  hundred  acres  of  Walnut  plantations  on  alluvial 
and  calcareous  soils,  the  department  of  Lot  produces  annually  about  eight 
thousand  and  sixty-six  tons  of  W^alnuts  and  employs  one  hundred  oil-pressing 
machines.  A  \Valnut  tree  in  good  bearing  yields  annually  about  one  hundred 
and  seventy-six  pounds  weight  of  nuts,  and  the  proportion  o/  oil  which  is 
extracted  at  the  factories  is  equal  to  about  eighteen  per  cent,  of  the  weight  of 
the  nuts.  The  pressed  residue  of  the  nuts  is  used,  like  linseed  oil  cake,  for 
feeding  cattle  and  also  as  a  manure.  Fattening  poultry,  especially  turkeys,  by 
means  of  Walnuts,  is  a  practice  well  known  amongst  the  Walloon  poultry 
raisers,  and  in  country  places  poultry  are  frequently  thus  prepared  for  special 
family  dinners  or  festive  meetings  of  friends. 

It  is  evident  that  from  a  commercial  point  of  view  the  Walnut  is  an  ex- 
cellent kind  of  fruit,  the  culture  of  which  has,  perhaps,  been  somewhat 
neglected  of  late.  Statistics  show  that  in  France  the  production  in  the  year 
1885  amounted  to  over  eighty  thousand  tons,  representing  a  money  value  of 
twenty -five  millions  of  francs  (^1,000,000). 

The  Walnut  is  usually  propagated  from  seed,  but,  as  in  the  case  of  other 
fruit  trees  properly  so  called,  the  special  qualities  of  the  parent  tree  are  not 
reproduced  by  this  mode  of  increase,  although  it  may  be  admitted  that  by  a 
careful  selection  of  the  seed  parents  a  certain  amount  of  constancy  might  be 
attained  in  the  reproduction  of  varieties.  At  present,  superior  varieties,  the 
fruit  of  which  has  a  higher  market  value  than  the  ordinary  kinds,  must  be 
propagated  by  grafting.  Grafted  Walnut  trees  are  much  more  productive  than 
those  raised  from  seed,  and  this  forms  an  additional  inducement  to  employ  this 
mode  of  reproduction  when  local  conditions  create  a  preference  for  one  variety 
more  than  another,  either  on  account  of  the  fine  appearance  of  the  fruit,  the 
quality  of  the  kernel,  or  the  earliness  or  lateness  of  the  time  of  ripening. 
Walnut  grafting  is  no  novelty,  the  practice  having  been  recommended  by 
Olivier  de  Serves  about  A.  D.  1600,  but  the  operation  is  not  a  very  easy  one, 
and,  to  be  successful,  requires  dexterity  and  experience. 

The  methods  employed  are  those  known  as  pipe  grafting  and  cleft  graft- 
ing. One  of  the  most  successful  ways  is  a  modification  of  cleft  grafting  in 


136  A  TREATISE  ON  NUT  CULTURE. 

which  the  scion  is  cut  with  a  bificuration  or  fork  at  the  lower  end,  into  which 
the  top  of  the  stock  is  inserted,  having  been  previously  cut  so  as  to  fit  exactly 
into  the  fork.* 

The  grafts  must  be  well  secured  with  ligatures  and  carefully  covered  with 
grafting  wax  or  similar  air-tight  material. 

The  Walnut  tree  is  by  no  means  fastidious  as  to  the  soil  in  which  it  is 
planted,  and  may  be  seen  growing  in  ground  of  the  most  sterile  character;  but, 
to  thrive  properly,  it  requires  soil  of  a  calcareous,  schistous,  or  volcanic  nature. 
It  will  not  grow  in  granitic  soil,  and  damp",  clayey  ground  is  almost  equally 
unsuitable  for  it.  A  natiye  of  the  mountains  of  Asia  Minor  and  Central  Asia, 
it  was  introduced  into  Europe  at  a  very  early  period,  and  was  already  natural- 
ized in  Greece  when  Theophrastus  wrote  his  "  History  of  Plants  "  (B.  C.  314). 
It  seems  to  have  been  next  introduced  into  Italy,  whence  it  made  its  way  into 
other  parts  o&  Europe.  Resisting  with  difficulty  the  inclemencies  of  the  more 
Northern  climates,  it  does  not  ripen  its  fruits  beyond  the  fifty-fifth  degree  of 
North  latitude. 

Mons.  Chas.  Baltet,  in  his  excellent  treatise  on  the  subject,  gives  descrip- 
tions and  illustrations  of  the  best  varieties  of  Walnuts.  Besides  the  common 
kind,  he  mentions  and  figures  the  noix  a  coquc  tendre  or  noix  a  mesange,  a 
nut  of  medium  size  and  elongated  shape,  the  shell  of  which  is  easly  detached 
from  the  kernel;  the  noix  a  gros  fruit,  of  which  there  are  several  varieties 
with  round  or  elongate.d  nuts,  desirable  kinds,  good  for  eating  when  freshly 
gathered;  the  noix  de  la  St.  Jean,  a  medium  sized  nut  with  a  hard  shell,  the 
principal  merit  of  the  variety  being  that  it  is  late  in  coming  into  growth,  a 
point  of  some  account  in  making  a  selection  of  varieties,  as  the  Walnut  suffers 
from  late  Spring  frosts  unless  it  is  somewhat  sheltered,  and  early  growing  sorts, 
of  course,  suffer  the  most. 

Amongst  the  varieties  grown  in  France,  M.  Baltet  also  mentions  the 
Chaberte,  Franquette,  Mayette,  Parisienne  and  Barthere,  the  last  named  being 
a  very  elongated,  peculiar  looking  nut.  Lastly,  the  Noyer  Fertile  (juglans 
fertilis},  a  variety  highly  recommended,  which  bears  fruit  at  a  very  early  age, 
and  comes  tolerably  true  from  seed. 

There  are  besides  many  varieties  of  ornamental  foliaged  Walnut  trees 
well  adapted  for  pleasure  grounds  and  also  yielding  good  fruit,  such  as  Juglans 
heterophylla,  J.  lanciniata,  and  the  Weeping  Walnut  (/.  pcndula),  which 
when  grafted  as  a  tall  standard  forms  a  niagnificent  tree  of  most  picturesque 
appearance. — ED.  PYNAERT,  in  Bulletin  d}  Arboriculture. 

*This  is  known  in  England  as  saddle  grafting. 


A  TREATISE  ON  NUT  CULTURE. 

VARIETIES  OF  PERSIAN  WALNUTS. 


137 


As  the  Walnut  is  almost  invariably  propagated  from  seed  and  they  do  not 
exactly  reproduce  themselves,  it  is  difficult  to  confine  any  variety  to  any 
distinct  type. 


BARTHBRE. 

Barthere.— A  French  variety  ;  elongated  ;  broad 
at  the  centre  and  tapering  at  each  end.  CHABERTE. 

Chaberte. — A    French    variety,    and    there    cultivated    largely    for  its    oil; 
blooms  late. 

Franquette. — French;  large;  blooms  late. 

M a yette.— French.     This  is  one  of  the  finest  dessert  nuts  and  most  highly 
prized  in  market;  it  also  blooms  late. 

Parisienne — French;  nut  large;  blooms  late. 

Praeparturiens. — (Fertile);    size    medium;    shell    rather    hard;    excellent 
quality;  tree  of  dwarfish  habit  and  bears  very  young;  also  blooms  late. 


FRANOUKTTK. 


MAYETTE. 


PARISIENNE. 


138 


A  TREATISE  ON  NUT  CULTURE. 


Kaghazi  is  claimed  to 
be  the  hardiest  of  all  soft 
shelled  Walnuts  and 
stands  several  degrees 
below  zero  without  in- 
jury. It  is  a  vigorous, 
free  grower  and  trans- 
plants readily*  very  pro- 
lific, producing  nuts  in 
clusters  and  comes  to 
fruiting  very  young.  It 
puts  out  leaves  and  blos- 
soms late  in  the  Spring 
and  thus  escapes  late 
frosts.  The  nut  is  larger 
than  the  ordinary  varie- 
ties; the  "kernel  full, 
plump,  meaty;  sweet, 
rich  in  oils  and  of  fine 
flavor.  The  shell  is  thin. 


A  TREATISE  ON  NUT  CULTURE. 


139 


JAPAN  WALNUT. 


A  TREATISE  ON  NUT  CULTURE. 


JAPAN  WALNUTS. 

The  Japan  Walnuts  (J.  siebo Idiana),  (J.  cordiformis},  (J.  mandshurica} , 
differ  very  little  in  habit  of  growth,  foliage  or  general  appearance,  and  may  be 
described  as  vigorous  growers,  very  hardy,  assume  a  very  handsome  round 
head,  mature  early,  bear  young  and  are  regular  and  abundant  bearers.  The 
trees  make  a  more  rapid  growth  than  any  other  of  the  Walnut  or  Hickory 
family  and  are  nicely  adapted  for  roadside  planting  and  in  New  Jersey  are 
being  used  for  this  purpose.  The  leaves  are  of  immense  size  and  a  charming 
shade  of  green. 

These  three  varieties  are  all  in  fruiting  at  Parrys1  Pomona  Nurseries,  and 
appear  to  reproduce  themselves  with  wonderful  accuracy.  The  nuts  produced 
are  apparently  identical  with  those  planted  from  which  the  trees  were  grown. 

They  have  been  widely  distributed,  succeeding  admirably  .on  the  sandy 
soils  of  the  Atlantic  Coast  from  New  York  to  Florida.  Their  mass  of  fibrous 
roots  renders  their  transplanting  as  safe  as  that  of  an  Apple  or  Orange,  and 
their  vigorous  growth,  with  luxuriant  foliage,  will  adapt  them  to  the  light 
sandy  soils  and  hot  climate  of  the  Southern  States. 

Varieties  Juglans     Sieboldiana. — This 

was  probably  the  first  of  the 

Japan  Walnuts  introduced  in  this  country.  The 
oldest  tree  known  was  grown  from  seed  planted 
about  1860  by  Mr.  Towerhouse,  in  Shasta  Co.,  Cal. 
Nut  ovate,  sharp  point.  Shell  thicker  than  that 
of  Persian  Walnut,  but  not  so  thick  as  American. 
Kernel,  flavor  of  Butternut,  less  oily  and  better 
quality.  Nuts  are  borne  in  clusters  of  twelve  or 
fifteen  each,  at  the  top  of  the  previous  season's 
growth. 


Juglans  Cordiformis.— From  the  Island  of  Tezo,  the 
most  northern  portion  of  the  Japanese  Empire,  and 
should  be  entirely  hardy  throughout  the  United  States. 
It  has  withstood  a  cold  of  several  degrees  below  zero  at 
Parrys'  Pomona  Nurseries,  Parry,  N.  J.,  without  the 
slightest  injury.  In  form  the  tree  is  very  similar  to  the 
foregoing  and  comes  to  fruiting  at  four  years  from  seed. 
The  nut  is  of  peculiar  heart  shape,  hence  its  name. 
Kernel  full  and  plump,  equaling  in  flavor  the  Persian 
Walnut;  while  its  cracking  qualities  are  superior  to  any 
'  other  known  varieties,  as  by  boiling  the  nuts  for  about 


A  TREATISE  ON  NUT  CULTURE. 

five  minutes  and  cracking  by  a  slight  tap  while  still 
hot,  the  thin  shells  readily  part  and  the  kernel  can 
be  extracted  whole,  which  feature  will  render 
them  valuable.  The  meat  is  very  sweet  and  will 
be  much  used  by  confectioners. 

Juglans  Mandschurica. — This  species  resembles 
the  foregoing  two  in  habit  of  growth  and  differing 
but  little  from  the  American  Butternut.  The  nut 
is  also  more  of  the  character  of  the  Butternut,  the 
shell  being  thick  and  rough. 


141 


CALIFORNIA  BLACK  WALNUT. 

This  tree  is  described  as  attaining  a  height  of  from  fifty  to  seventy-five  feet 
and  two  to  four  feet  in  diameter.  Nut  is  round;  kernel  sweet  and  good  flavor; 
shell  smoother  than  the  Eastern  Black  Walnut,  .though  shell  so  thick  as  to 
render  the  nuts  of  little  market  value.  The  tree,  however,  may  prove  valuable 
as  a  stock  on  which  to  work  the  Persian  Walnut  in  sections  where  the  latter 
does  not  succeed. 

SIBERIAN  WALNUT. 

From  Meehari*s  Monthly. 

It  is  said  that  the  Siberian  .Walnut  (Plerocarya  Caucasica] ,  has  edible  nuts 
of  as  much  value  as  some  other  members  of  the  Walnut  family.  The  tree  has 
been  found  quite  hardy  in  the  Northeastern  parts  of  the  United  States;  but  so 
far  as  known,  no  specimen  has  fruited  in  this  country.  It  differs  from  our 
ordinary  Walnut  and  Hickory  in  having  wings  to  the  husks.  It  was  this  that 
suggested  the  name  of  Pterocarya. 

A  USEFUL   INSECT. 

From  Meehan's  Monthly. 

Mr.  P.  H.  Strubler,  of  Naperville,  111.,  sends  some  Black  Walnuts  that 
have  had  the  shells  completely  hollowed  out  by  some  insect,  in  an  early  stage. 
They  have  not  entered  through  the  shell  to  the  seed,  so  that  the  Walnut  is 
not  in  the  least  injured  for  edible  purposes,  but  rather  given  an  advantage,  for 
after  this  skeletonizing  by  the  insect  the  shell  can  be  cracked  with  little  more 
force  than  would  have  to  be  employed  on  a  rather  hard  Almond. 


142 


A  TREATISE  ON  NUT  CULTURE. 


COCOANUT. 

The  Cocoanut  is  adapted  to  but 
a  very  small  area  in  this  country. 
It  is  a  native  of  tropical  Africa 
and  India,  and  recently  has  been 
extensively  planted,  by  enterpris- 
ing fruit  growers  of  New  Jersey,  on 
the  sea  coast  of  Southern  Florida. 

It  is  a  tall  tree-like  palm,  attain- 
ing a  height  of  seventy-five  to  one 
hundred  feet  and  one  to  two  feet 
in  diameter,  without  branches.  It 
has  a  tuft  of  about  a  dozen  long 
pinnate  leaves  at  the  top,  each 
with  long  strong  mid-rib  with  leaf- 
lets on  either  side  nearly  three  feet 
wide  at  the  base  and  tapering  to  a 
point.  The  nuts  are  produced  in 
clusters  of  a  dozen  or  more,  each 
encased  in  a  husk  of  tough  fibre.  The  nuts  are  utilized  in  a  number  of  ways, 
the  natives  using  the  solid  part  as  food  and  the  milk  as  drink.  They  also  are 
an  extensive  article  of  commerce,  manufactured  for  many  purposes. 

Germination        Cocos  nucifera  can  be  germinated  from  fresh  seeds  as 
follows:  Take  light,  well-drained  soil,  and  a  pot  ten 

to  twelve  inches  in  diameter;  lay  the  nut  on  its  side  when  planting,  and  cover 
it  about  two-thirds  only;  do  not  remove  the  outer  husk.  The  pot  should  be 
plunged  in  bottom  heat  of  at  least  seventy-five  or  eighty  degrees.  It  requires 
sometimes  from  two  to  three  months  to  germinate. — N.  BUTTERBACH. 

THE  COCOANUT  IN  FLORIDA. 

From  Florists'  Exchange. 

The  introduction  of  this  valuable  tree  in  Florida,  where,  although  very 
abundant  it  is  not  indigenous,  was  due  to  the  wreck,  near  Jupiter  Inlet,  of  a 
vessel  from  Bahama  loaded  with  Cocoanuts. 

The  nuts  that  were  cast  ashore  were  immediately  planted  by  the  residents 
on  that  then  sparsely  populated  part  of  the  country  and  were  found  to  thrive 
wonderfully,  and  now  in  Dade  county,  in  the  southernmost  part  of  the  State, 
having  a  sea  front  of  one  hundred  and  fifty  miles,  are  many  Cocoanut  groves 
of  from  one  hundred  to  six  thousand  trees. 


A  TREATISE  ON  NUT  CULTURE.  143 

The  trees  make  a  most  beautiful  and  imposing  grove,  being  truly  tropical 
in  their  appearance.  As  they  are  planted  only  about  twenty  feet  apart,  they 
cast  a  thick,  unvarying  shade.  They  are  evergreen,  as  is  most  tropical  foliage, 
and  their  gracefulness,  with  the  great  height  they  attain,  makes  them  a  desir- 
able addition  to  a  home  in  the  far  South.  The  diameter  of  the  tree  ranges  from 
one  foot  to  four,  and  they  attain  a  height  of  one  hundred  and  twenty-five  feet, 
having  as  many  as  four  hundred  nuts  on  them  at  one  time. 

These  beautiful  palms  add  greatly  to  the  attractive  appearance  of  the 
tropics,  the  long  feathery  leaves  that  undulate  so  gracefully  in  the  breeze  which 
sighs  among  them,  the  "everlasting  green  "  of  their  coloring,  their  tall  state- 
liness  and  their  symmetry,  beautify  the  whole  country  where  they  grow — especi- 
ally Southern  Florida,  where  they  grow  in  such  profusion. 

The  Cocoanut  tree  begins  bearing  six  years  after  the  planting  of  the  ripe 
nut,  and  after  that  time  it  is  never  without  fruit  in  all  stages  of  growth.  It 
continues  bearing  for  about  twenty-five  years  and  after  the  first  year,  during 
which  it  needs  protection  from  the  wind,  its  cultivation  gives  no  trouble. 

PEANUT;  GROUNDNUT. 

This  nut  is  extensively  grown  in  the  Atlantic  Coast  States,  thriving  in  the 
low,  moist,  sandy  grounds,  and  is  a  very  important  crop  in  Virginia. 

PEANUT  CULTIVATION. 
By  Dr.  John  Morris,  in  Baltimore  News. 

There  is  a  new  industry  now  being  introduced  in  the  State  of  Washington 
which  might  be  successfully  initiated  in  our  own  State,  viz:  The  cultivation  of 
the  Peanut.  From  experiments  in  Germany  it  has  been  ascertained  that  the 
Peanut  contains  more  nutritive  material  than  any  other  form  of  food,  more 
than  milk,  butter,  eggs,  lard,  bacon,  beef,  etc.  The  American  Peanut  contains 
forty-two  per  cent,  of  oil.  The  Germans  express  this  and  sell  it  at  about  sixty 
cents  a  gallon.  It  is  sweet  and  nutritious  and  much  better  for  salads  than  the 
cotton-seed  oil  which  we  import  from  Italy  under  the  name  of  olive  oil.  After 
expressing  the  oil  the  Germans  prepare  four  forms  of  food  from  the  Peanut. 
Flour,  which  contains  the  husk,  etc.;  grits,  similar  to  our  preparation  of  corn; 
plain  biscuits  and  a  diabetic  biscuit-  which,  being  free  from  sugar,  is  used  in 
cases  of  diabetes. 

10 


144  A  TREATISE  ON   NUT  CULTURE. 


RECIPES. 


ALMONDS. 

To  Blanch  Almonds. 

Shell  them,  immerse  in  boiling  water  and  let  stand  five  minutes;  then  dip 
in  cold  water  and  the  skins  can  be  easily  removed  with  the  fingers. 

To  Salt  Almonds. 

Shell  them,  blanch  and  spread  out  thin  on  plate;  stir  through  a  small 
quantity  of  butter  and  place  in  slow  oven  to  brown.  Take  them  from  the 
oven,  sprinkle  with  salt,  and  stir  till  thoroughly  coated  and  turn  out  onto  a 
cloth  to  cool. 

Almond  Macaroons. 
From  Philadelphia  Press. 

One  pound  of  pulverized  sugar,  three  eggs,  one  pint  of  nuts  rolled  fine,  one 
saucer  of  .flour.  Mix  sugar  and  yolks,  add  whites,  well  beaten,  and  lastly 
flour.  Drop  with  a  spoon.  Leave  space  for  spreading. 

MRS.  W.  G.  G. 
SHENANDOAH,  PA. 

Macaroons. 

From  Philadelphia  Press. 

Margery  Daw's  recipe  for  hickory  macaroons  is  as  follows  (I  suppose 
almonds  could  be  substituted  in  much  the  same  proportion):  One  pound 
powdered  sugar,  one  pound  of  nuts,  chopped  fine,  the  unbeaten  whites  of  five 
eggs,  one  tablespoonful  flour,  two  small  teaspoonfuls  of  baking  powder.  Mix 
these  ingredients  together  and  drop  from  a  spoon  upon  buttered  paper  or 
baking  tins.  Do  not  put  them  too  near  each  other,  and  bake  a  light  brown  in 
a  moderate  oven.  Weigh  nuts  before  cracking. 

BETSY  TROTWOOD. 
CITY,  March  i. 


A  TREATISE  ON  NUT  CULTURE.  145 

Almond  Macaroons. 
From  Philadelphia  Press. 

Two  eggs,  whites,  one  coffee  cup  level  full  of  powdered  sugar,  one-half 
pound  of  sweet  Almonds.  Pour  boiling  water  over  the  Almonds  to  take  off 
the  brown  skin,  then  put  them  in  the  oven  to  dry;  when  cold  pound  them  to 
paste.  Beat  up  the  eggs  and  sugar  to  a  stiff  froth  and  add  them  to  the  Almond 
paste,  mixing  them  thoroughly  with  the  back  of  a  spoon.  Roll  the  prepara- 
tion in  your  hands  in  little  balls  the  size  of  a  nutmeg  and  place  them  on  a 
piece  of  white  paper  an  inch  apart.  Bake  them  in  a  cool  oven  a  light  brown. 

MRS.  H.  J.  S. 
HARRISBURG,  February  9. 

Reception  Cake. 

Two  cupfuls  of  butter,  two-  cupfuls  of  sugar,  ten  eggs,  one  quart  of  flour, 
one  teaspoonful  baking  powder,  two  cupfuls  currants,  cupful  citron,  in  thin 
small  slices;  one-half  orange  rind,  peeled  very  thin  and  cut  small;  one-half 
cupful  Almonds,  blanched  and  cut  in  shreds;  one  teaspoonful  each  extract  of 
allspice  and  cinnamon.  Rub  the  butter  and  sugar  to  a  white  light  cream,  add 
the  eggs,  two  at  a  time,  beating  five  minutes  between  each  addition.  Add  the 
flour  sifted  with  the  powder,  currants,  citron,  orange  peel,  Almonds  and 
extracts.  Mix  carefully  into  a  rather  soft  batter,  put  in  a  buttered  paper-lined 
shallow  cake  tin,  bake  carefully  in  a  moderate  steady  oven  two  and  one-quarter 
hours. 

MRS.  JNO.  CHEESMAN. 

CAMDBN,  N.  J. 

Almond  Balls. 

Two  cups  sugar,  three-fourths  cup  cold  water,  boil  until  it  hairs.  Set  away 
to  cool  for  half  an  hour,  and  then  add  a  half  pound  blanched  almonds  broken 
in  small  pieces,  and  a  few  drops  of  either  vanilla  or  bitter  almonds,  according 
to  taste.  Stir  with  a  wooden  spoon  until  it  creams;  place  on  a  marble  slab  or  a 
large  dish  and  knead  a  few  minutes  as  you  would  bread;  then  mould  into  balls 
with  your  hands. 

Fruit  Cake. 

Two  pounds  raisins,  one  pound  currants,  five  ounces  citron,  five  ounces 
orange  peel,  six  ounces  lemon  peel,  one-half  pound  almonds,  one  pound  butter, 
one  pound  brown  sugar,  one-half  dozen  eggs  well  beaten,  two  tablespoonfuls 
mace,  one  tablespoonful  cinnamon,  two  grated  nutmegs,  one  pound  sifted  flour. 
Dissolve  one  tablespoonful  of  baking  soda  in  a  little  water  before  putting  in 
oven;  bake  two  hours  in  slow  oven. 

MRS.    CLYDE. 


i46  A  TREATISE;  ON  NUT  CUI/TORE. 

COCOANUT. 

Cream  Cocoanut  Pudding. 

Two  cups  grated  cocoanut,  four  tablespoonfuls  cornstarch,  one  teaspoon- 
ful  vanilla,  one  pint  milk,  four  eggs,  one-half  cup  sugar.  Put  milk  in  farina 
boiler,  moisten  cornstarch  in  a  little  cold  milk,  then  add  it  to  the  boiling  milk, 
stir  until  smooth,  beat  the  whites  of  the  eggs  to  a  very  stiff  froth,  add  the 
sugar  to  the  pudding,  then  the  whites,  beat  well  over  fire  for  three  minutes, 
now  add  cocoanut  and  vanilla  and  turn  into  mould  to  harden;  serve  with 
vanilla  sauce. 

MRS.   THOMAS  EDWARD  STBBIvE. 

Cream  Cocoanut 

Two  pounds  confectioners'  sugar,  one-quarter  pound  shredded  cocoanut, 
whites  of  two  eggs,  beaten;  one-half  teaspoonful  extract  vanilla,  enough  sweet 
cream  to  make  a  stiff  dough. 

Cocoanut  Bar. 

Four  cups  of  sugar,  one  cup  of  water,  one-half  teaspoonful  of  cream  of 
tarter,  one-quarter  pound  of  cocoanut.  Stir  the  sugar,  water  and  cream  of 
tarter  together  until  the  sugar  is  dissolved,  as  soon  as  bubbles  are  seen;  cook 
without  stirring  for  several  minutes.  Remove  immediately  from  the  range, 
Cool  (but  in  a  very  cold  place);  then  beat  until  it  thickens,  and  add  the  cocoa- 
nut.  Dessicated  cocoanut  may  be  used.  Spread  on  buttered  pans,  cool,  but 
not  in  a  cold  place,  as  it  hardens  the  top.  It  should  be  soft  and  creamy,  and 
may  be  cut  into  bars  at  any  time. 

CHESTNUTS. 

To  Blanch  Chestnuts. 

Remove  the  shells,  place  the  nuts  in  boiling  water  and  let  remain  ten  to 
fifteen  minutes;  pour  off  the  water  and  the  brown  skin  will  readily  slip  from 
the  kernel.  Then  the  Chestnuts  are  ready  for  use  in  any  recipe. 

MRS.  WM.  PARRY. 

Stewed  Chestnuts. 

Blanch  the  Chestnuts,  boil  fifteen  minutes,  add  a  teaspoonful  of  salt  for 
one  quart  of  Chestnuts  and  boil  five  to  ten  minutes  longer,  or  until  they  can  be 
pierced  with  a  fork.  Remove  from  the  pan,  drain  and  cover  with  cream  sauce 
or  drawn  butter. 

MRS.  JOHN  R.  PARRY. 


A  TREATISE  ON  NUT  CULTURE.  147 

To  Stuff  Chicken  With  Chestnuts. 

Roast  one  quart  of  large  Chestnuts,  shell  and  mash.  Take  one-half  and 
add  a  tablespoonful  of  butter,  a  teaspoonful  of  salt  and  dash  of  pepper; 
thoroughly  mix  and  fill  the  chicken.  With  wooden  toothpicks  pin  thin  slices 
of  salt  pork  to  the  breast  of  the  chicken  and  place  it  in  the  pan;  pour  in  a 
half  cupful  of  water  and  half  teaspoonful  of  salt.  In  roasting  allow  one  hour  to 
four  pounds,  basting  frequently.  When  done  remove  the  chicken  and  put  in 
the  pan  the  balance  of  the  Chestnuts.  Add  one-half  pint  of  stock,  salt  and 
pepper  to  taste  and  stir  until  it  boils.  For  Roast  Turkey  use  double  the  quan- 
tity of  Chestnuts. 

Turkey  Stuffing. 
From  Philadelphia  Press. 

Our  Christmas  turkey  stuffing  was  much  liked.  It  is  as  follows:  For  a 
sixteen  pound  turkey  we  used  two  quarts  of  large  Chestnuts  and  one  loaf  of 
stale  bread.  Some  of  the  bread  was  put  in  the  breast,  the  remainder  used  for 
the  large  cavity.  Boil  Chestnuts  with  a  pinch  of  salt  in  the  water,  shell  and 
remove  brown  skin,  chop,  sprinkle  with  celery  salt,  crumble  bread,  add  a  small 
lump  of  butter,  salt  to  taste,  chop  ends  of  celery  (about  one  stalk.)  The  bread 
used  for  breast  can  be  flavored  with  thyme,  sage  or  parsley,  celery  and  a  little 
pepper.  If  turkey  is  well  basted  the  dressing  will  be  moist  and  better  flavored. 

MRS.  Iv.  J.  K.  FOWDEN. 
ATLANTIC  CITY,  Jan.  n. 

Chestnut  Stuffing  for  Birds. 
From  Philadelphia  Press. 

Chestnut  forcemeat  is  made  as  follows:  Place  a  saucepan  with  one  table- 
spoonful  fine  chopped  onion  and  two  ounces  butter  over  the  fire,  cook  five 
minutes,  without  browning;  add  six  ounces  fine  chopped  fresh  pork  from  the 
loin  or  tenderloin;  add  twelve  fine  chopped  mushrooms,  twelve  finely  pounded 
cooked  Chestnuts;  stir  and  cook  five  minutes  longer;  remove  from  the  fire; 
season  with  one  teaspoonful  salt,  one-half  teaspoonful  pepper  and  one-half 
pound  whole  peeled  and  cooked  Chestnuts,  three  tablespoonfuls  of  bread 
crumbs,  mix  all  together.  Another  way  is  to  boil  one  pound  of  peeled  Chest- 
nuts in  milk  till  tender,  then  pound  them  fine  and  mix  with  two  ounces  butter, 
a  little  salt  and  pepper  and  use  for  stuffing,  or  mix  with  this  puree  four  ounces 
sausage  meat  and  one  ounce  butter.  This  can  be  used  for  all  sorts  of  birds  or 
poultry. 

MARTHA. 

TRENTON. 


148  A  TREATISE  ON  NUT  CULTURE. 

Cooked  Chestnuts  —  as  Requested. 

From  Philadelphia  Press. 

Take  one  quart  of  Chestnuts,  shell  them,  then  scald  them  and  take  off  the 
skin,  put  the  Chestnuts  on  to  boil  with  a  little  salt,  then  put  in  one  and  one- 
half  pounds  of  prunes,  one-quarter  pound  of  raisins,  same  of  currants;  slice  one  or 
two  onions  into  this  and  sugar  to  sweeten,  and  some  lemon  juice.  Then  add  a 
dip  of  flour  and  water  and  a  little  cinnamon  and  you  will  find  this  very  fine,  as 
I  have  given  this  recipe  to  many  friends.  As  I  have  used  a  great  many  recipes 
from  your  column  I  thought  I  would  send  you  one.  More  may  follow.  If  you 
wish  any  information  I  will  send  you  some  through  your  columns  which  I  read 
every  day. 

MRS.  B.  B. 


Puree  of  Chestnuts. 
By  Mrs.  Rorer,  in  Ladies"  Home  Journal. 

Shell  and  blanch  one  quart  of  Chestnuts.  Put  them  in  a  soup  kettle  and 
cover  with  one  quart  of  stock;  add  a  slice  of  onion,  two  bay  leaves,  a  quarter 
of  a  teaspoonful  of  celery  seed  or  half  a  cup  of  chopped  celery  tops.  Cook 
slowly  for  twenty  minutes  until  the  Chestnuts  are  tender.  Press  through  a 
colander  first,  then  through  a  sieve.  Return  the  puree  to  the  kettle,  add  a  pint 
of  milk.  Rub  together  two  tablespoonfuls  of  butter  and  one  of  flour;  stir  into 
the  hot  puree,  stirring  constantly  for  five  minutes;  add  a  teaspoonful  and  a 
half  of  salt  and  half  a  teaspoonful  of  pepper.  Press  again  through  the  sieve, 
reheat,  and  it  will  be  ready  to  serve. 

.     White  Puree  of  Chestnuts. 
From  Philadelphia  Inquirer. 

Take  a  hundred  Chestnuts  and  make  a  slit  across  the  top  of  each  to  prevent 
their  bursting.  Melt  two  and  a  half  ounces  of  butter  in  a  clean  stewpan.  Put 
in  the  Chestnuts,  and  fry  them  gently  until  the  husks  come  off  easily.  Now 
remove  all  skin  and  brown  them.  Put  them  into  a  saucepan,  with  one  quart  of 
milk  and  water  mixed  together  in  equal  proportions.  Add  one  small  onion, 
one  stick  of  celery,  the  white  part  only,  and  one  small  cleaned  carrot  cut  in 
half  only.  Simmer  all  these  gently  till  the  Chestnuts  are  quite  soft.  Drain  off 
all  the  liquid  and  remove  the  onion,  celery  and  carrot.  Pound  the  Chestnuts 
till  smooth,  then  rub  them  through  a  hair  sieve.  Add  some  of  the  liquid  in 
which  they  were  boiled  as  you  put  them  through  the  sieve;  it  makes  them 
work  easier.  When  all  is  rubbed  through,  add  any  milk  and  water  you  may 


A  TREATISE  ON  NUT  CULTURE.  M9 

have  left  out  and  one  other  quart  of  milk  as  well.  Reboil  this,  stirring  all  the 
time.  Then  let  it  simmer  gently  by  the  side  of  the  stove  and  keep  it  well 
skimmed.  Just  before  serving  it  season  with  pepper,  salt,  a  few  grains  of 
sugar,  and  pour  in  half  a  pint  of  thick  cream.  Serve  with  fried  bits  of  bread. 

HICKORY    NUTS. 

Nut  Cake. 

Two  cups  of  sugar,  one  cup  of  butter,  one  cup  of  milk.,  three  eggs,  two 
and  one-half  to  three  cups  of  flour,  two  teaspoonfuls  of  Rumford's  yeast  powder 
and  two  cups  of  any  kind  of  nut  kernels. 

MRS.  F.  ANDERSON. 

Nut  Cake. 

Four  eggs,  two  cups  sugar,  one  cup  milk,  one-half  cup  butter,  three  cups 
flour,  two  cups  Hickory  nuts,  two  teaspoonfuls  baking  powder,  flavor  with 
almond  or  lemon.  Beat  sugar  and  butter  to  cream,  then  add  eggs,  well  beaten; 
add  milk;  mix  baking  powder  and  flour  and  add;  beat  well,  then  add  nuts 
sprinkled  with  flour.  Last,  flavor.  Cook  in  moderate  oven. 

MRS.  H.  M.  ROYAL. 

Nut  Salad. 

From  Philadelphia  Press. 

The  recipe  for  nut  salad  is  as  follows:  Crack,  pick  kernels  and  chop 
enough  mixed  nuts  to  have  a  cupful  of  kernels;  chop  fine  one  stalk  of  celery 
(using  only  the  white  part,  saving  ends  with  leaves  for  garnishing);  sprinkle 
some  celery  salt,  pinch  of  table  salt  and  mix  all  with  three  or  four  table- 
spoonfuls  of  prepared  meat  dressing  (any  brand  you  prefer),  or  mayonnaise  or 
a  slaw  dressing.  This  can  be  served  on  salad  or  lettuce  leaves,  a  t  small  quan- 
tity being  put  on  each  leaf,  or  it  can  be  garnished  with  the  ends  of  the  celery 
stuck  upright  in  the  salad  bowl.  The  quantities  given  make  sufficient  for  six 
persons. 

MRS.  L.  J.  K.  FOWDEN. 
ATLANTIC  CITY,  February  4. 

Dainty  Nut  Sandwiches. 
From  Philadelphia  Press. 

Chop  the  nuts  very  fine,  making  a  mixture  of  one-half  Almonds,  one- 
quarter  English  Walnuts  and  the  remainder  Hickory  nuts.  Butter  the  bread, 
slice,  put  on  it  a  thin  layer  of  the  chopped  nuts,  a  dust  of  salt,  a  sprinkle  of 
grated  cheese  and  cover  with  another  slice. 

GASTRONOMIC. 
AI,I,E;NTOWN,  October  27. 


150  A  TREATISE  ON  NUT  CULTURE. 

Hickory-Nut  Macaroons. 

In  response  to  our  request  for  a  recipe  for  Hickory-nut  Macaroons,  we 
have  received  a  number  of  replies,  from  which  we  select  the  following  as 
differing  from  others,  and  also  recommended  as  having  been  tried  and  found 
successful : 

Two  cupfuls  of  finely-chopped  hickory-nut  meats,  two  eggs,  four  table- 
spoonfuls  of  sifted  flour,  one  cupful  of  sifted,  pulverized  sugar;  flavor  with 
almond  extract.  Beat  the  eggs  very  light,  beating  in  the  flour  slowly,  then 
the  sugar  by  spoonfuls.  Add  the  meats  last.  Bake  on  buttered  paper  in  a  .slow 
oven. 

MRS.  CHAS.  STRICKLAND. 

One  cupful  of  chopped  nuts,  one  cupful  of  pulverized  sugar,  one  egg  ( yolk 
and  white  beaten  separately),  one  tablespoonful  of  flour.  Mix  the  nuts  and 
sugar,  then  the  yolk,  then  the  white,  and  lastly  the  flour.  Accuracy  is  very 
essential  in  measuring  these  ingredients. 

MRS.  G.  T.  ANDREWS. 

.Beat  the  whites  of  five  eggs  to  a  stiff  froth,  then  add  one  pound  of  pul- 
verized sugar,  one  pound  of  kernels  chopped,  and  two  tablespoonfuls  of  flour. 
Drop  half  tablespoonfuls  of  the  batter  on.  a  sheetiron  pan,  and  bake  in  a  quick 
oven. 

MRS.  J.  B.  MOSTEUvER. 

Hickory  Nut  Cake. 

Whites  of  three  eggs,  one-half  pound  of  pulverized  sugar,  one-half  pound 
of  hickory  nut  kernels,  one  teaspoonful  of  vanilla,  three  scant  tablespoonfuls 
of  flour. 

MRS.    WIGGINS. 

Nut  Cake— Excellent. 

Two  cups  sugar,  one  cup  butter,  four  eggs,  three  and  one-half  cups  flour, 
two  teaspoonfuls  baking  powder,  one  cup  milk,  one  cup  chopped  raisins,  one 
cup  cut-up  English  Walnuts,  one  teaspoon  vanilla. 

Shellbark  Cake. 

One  scant  cup  of  butter,  two  cups  of  sugar,  one  cup  of  milk,  three  even 
cupfuls  of  flour,  whites  of  six  eggs,  or  three  whole  eggs  beaten  separately,  two 
teaspoonfuls  baking  powder.  Cream,  butter  and  sugar,  add  milk,  gradually 
stir  in  the  flour  and  baking  powder,  then  whites  of  eggs  and  lastly  one  cup  of 
Shellbark  kernels,  chopped  fine,  stirred  in  gently.  Bake  in  pound  cake  mould. 

MRS.  F.  B.  WISECANER. 


A  TREATISE  ON  NUT  CULTURE.  .  151 

PEANUTS. 

Palatable  Peanuts. 

SINCE   PHYSICIANS  HAVE    DECLARED    THE    NUT    NUTRITIOUS,    IT   IS  POPULAR. 

From  Philadelphia  Press. 

There  was  a  time  when  peanuts  were  doomed  to  fairs  and  the  circus,  and 
were  supposed  to  belong  by  right  to  only  the  small  boy  and  girl. 

Now  this  heretofore  ' '  vulgar  ' '  nut  is  very  popular,  and  all  sort?  of  palat- 
able things  are  made  with  it,  for  physicians  say  that  the  peanut  is  "an  article 
of  food  rich  in  albumen,  of  which  it  contains  fifty  per  cent.,  with  twenty  per 
cent,  of  fat  and  non-nitrogenous  extractive  matters. ' '  The  Chinese  boil  the 
Peanuts,  roll  them  fine,  mold  them  into  dough  and  bake  them.  Peanuts  make 
fine  sandwiches. 

One  way  of  making  them  is  to  roll  the  meats  very  fine  and  stir  them 
thickly  in  mayonnaise  dressing  and  spread  between  thin  slices  of  bread. 
Another  method  is  to  roll  or  pound  the  shelled  and  skinned  Peanuts  and  spread 
them  thickly  upon  thin  slices  of  buttered  bread. 

Sprinkle  lightly  with  salt  before  putting  the  slices  together.  Still  another 
filling  is  made  by  salting  the  powdered  nut  meats  and  mixing  them  with 
enough  cream  cheese  to  hold  them  together.  Spread  this  on  squares  of  thin 
bread  or  crackers.  These  sandwiches  are  particularly  nice  to  serve  with  lettuce 
salad. 

Peanut  soup  is  made  like  a  dried  pea  soup.  Soak  one  and  one-half  pints 
of  nut  meats  over  night  in  two  quarts  of  water.  In  the  morning  add  three 
quarts  of  water,  a  bay  leaf,  a  stalk  of  celery,  a  blade  of  mace,  and  one  slice  of 
onion.  Boil  this  slowly  for  four  or  five  hours,  stirring  frequently  to  prevent 
burning. 

Rub  through  a  sieve  and  return  to  the  fire.  When  again  hot  add  one  cup 
of  cream.  Let  the  soup  boil  up  once  and  it  is  ready  to  serve.  Serve  croutons 
of  bread  with  this  soup.  Peanut  meringue  shells  are  nice  to  serve  with  plain 
ice  cream. 

Beat  the  whites  of  four  eggs  very  light  and  stir  in  three-quarters  of  a 
pound  of  powdered  sugar,  one  tablespoonful  of  flour,  and  one  cup  of  finely 
chopped  Peanuts.  Drop  the  mixture  by  the  spoonful  upon  buttered  papers  and 
bake  in  a  rather  cool  oven. 

Place  a  shell  on  each  side  of  a  large  spoonful  of  ice  cream  and  put  a  little 
whipped  cream  over  the  top  in  serving. 


152  A  TREATISE  ON  NUT  CULTURE. 

Peanut  Candy. 

One  cup  granulated  sugar,  one  cup  rolled  Peanuts.  The  Peanuts  are 
prepared  by  chopping  or  by  rolling  with  a  wooden  pin.  Heat  the  sugar  in  a 
hot  oven;  when  it  has  melted  remove  to  back  of  range  and  add  the  Peanuts, 
mixing  them  thoroughly  with  the  sugar.  Spread  on  a  tin  and  press  into  shape 
with  knives.  The  tin  does  not  need  greasing.  Cut  into  bars.  It  hardens 

immediately. 

O.  K.  S. 

PECANS. 

Mrs.  McKee's  Cake. 
SHE  VOUCHES  FOR  THE  EXCEI,I,ENCY  OF  THIS  PECAN  DEWCACY. 

From  Philadelphia  Press. 

Mrs.  McKee,  daughter  of  ex-President  Harrison,  vouches  for  the  perfec- 
tion of  a  recipe  for  making  Pecan  cake.  Beat  together  a  cup  of  butter  and  two 
of  sugar,  adding  a  little  beaten  white  of  egg;  then  put  in  a  cup  of  flour,  a  half 
cup  of  sweet  milk,  then  another  cup  of  flour.  The  last  flour  must  contain  two 
teaspoonfuls  of  baking  powder.  Add  the  whites  of  eight  eggs  (allowing  for 
that  which  has  been  taken  from  them  to  mix  with  the  butter  and  sugar).  The 
filling  and  icing  is  made  as  follows:  Two  cups  of  nuts  should  soak  awhile-in  a 
grated  pineapple,  after  chopping  them  fine.  Now  mix  them  (first  lightly  flour 
the  chopped  Pecans)  into  the  whites  (beaten  stiff)  of  six  eggs  and  powdered 
sugar.  Put  whole  Pecan  kernels  over  the  top  of  the  cake  while  the  icing  is 
still  soft. 

WALNUTS. 

English  Walnut  Filling  For  Cake. 

Two  scant  cups  of  sugar,  two-thirds  of  a  cup  of  milk,  butter  size  of  an  egg. 
Put  all  over  the  fire,  and  when  at  the  boiling  point  add  one-half  pound  of 
English  Walnuts,  chopped  fine;  let  all  boil  five  or  ten  minutes,  stirring  con- 
stantly; add  two  teaspoonfuls  of  vanilla.  Beat  until  cool  and  thick  enough  to 
spread. 

A.   R.    REEVES. 

Walnut  Cakes. 
From  Philadelphia  Press. 

Chop  very  fine  or  put  through  a  meat  cutter  sufficient  nuts  to  make  one 
and  one-half  cupfuls  when  prepared.  Separate  the  whites  and  yolks  of  five 
eggs  and  beat  the  yolks  with  three-quarters  of  a  cupful  of  powdered  sugar. 


A  TREATISE  ON  NUT  CULTURE.  153 

When  very  light  add  four  tablespoonfuls  of  flour  and  the  walnut  meal,  one 
teaspoonful  of  vanilla  and  the  stiffly-beaten  whites  of  the  eggs.  Stir  in  one- 
half  of  a  teaspoonful  of  baking  powder  and  pour  into  a  shallow  baking  pan; 
the  batter  should  not  be  over  one  inch  in  depth.  Bake  in  a  moderate  oven. 
When  cold  cut  into  diamonds,  square  or  circles  and  dip  into  melted  fondant 
slightly  flavored  with  vanilla.  Before  this  sets  press  in  the  centre  of  each  cake 
an  unbroken  half  of  a  walnut. 

Lancaster.  L.  S.  S. 

Bonbons  from   Betsy  Trotwood. 

French  cream  candy  is  made  without  cooking.  The  secret  is  in  the  sugar 
used,  which  is  the  XXX  powdered  or  confectioners'  sugar.  Ordinary  pow- 
dered sugar  when  rubbed  between  the  thumb  and  finger  has  a  decided  grain, 
but  the  confectioners'  sugar  is  as  fine  as  flour. 

French  Vanilla  Cream. 

Break  into  a  bowl  the  white  of  one  egg,  add  an  equal  quantity  of  cold 
water;  then  stir  in  XXX  powdered  or  confectioners'  sugar  until  stiff  enough  to 
mould  into  shape  with  the  fingers.  Flavor  with  vanilla  to  taste.  After  it  is 
formed  into  the  desired  shapes  lay  upon  plates  or  waxed  paper  and  set  aside  to 
dry.  This  cream  is  the  foundation  for  all  the  French  creams. 

English  Walnut  Creams. 

Make  French  cream.  Have  ready  some  English  Walnuts,  taking  care  not 
to  break  the  meats.  Make  a  ball  of  the  cream  about  the  size  of  a  Walnut  and 
place  a  half  nut  meat  upon  either  side  of  the  ball,  pressing  them  into  the 
cream.  Lay  aside  a  few  hours  to  dry. 

Cream  Dates. 

Select  perfect  Dates  and  with  a  knife  remove  the  pit.  Take  a  piece  of 
French  cream,  make  an  oblong  shape  and  wrap  the  Date  around  the  cream. 
Another  method  for  making  French  cream  is  to  use  ordinary  white  sugar  and 
to  boil  it.  Four  cups  white  sugar  and  one  cup  of  hot  water  are  placed  in  a 
bright  tin  pan  on  the  range  and  boiled  without  stirring  for  about  eight  minutes; 
if  it  looks  somewhat  stiff  test  by  letting  some  drop  from  the  spoon,  and  if  it 
threads  remove  the  pan  to  the  table,  taking  small  spoonful  and  rubbing  it 
against  the  side  of  a  cake  bowl.  If  creamy  and  will  roll  into  a  ball  between 
the  fingers,  pour  the  whole  into  the  bowl  and  beat  rapidly  with  a  large  spoon 
or  porcelain  potato  masher.  If  it  is  not  boiled  enough  to  cream  set  it  back 
upon  the  range,  let  it  remain  one  or  two  minutes,  or  as  long  as  necessary, 
taking  care  not  to  cook  it  too  much.  Add  vanilla  (or  other  flavoring)  as  soon 
as  it  begins  to  cool.  These  candies  are  from  Margery  Daw's,  little  book. 

BETSY  TROTWOOD, 


INDEX.  155 


INDEX. 

'*  *  * 


PAGE. 

AI.MONDS 47 

Diseases • 49 

Insects  and  diseases 49 

Varieties 50 

American  Institute,  notes  from 77 

BEECH,  Propagation 50 

Budding 41 

Budding  and  grafting 41 

CHESTNUTS,  American 51 

Budding  and  grafting 80 

Culture,  C.  Parry 56 

Culture,  R.  N.  Yorker , 74 

Cultivation,  R.  N.  Yorker 63 

Crop 59 

European 85 

European  varieties 85 

Food  value  .          54 

Grafting 42 

Grafting  in  N.  E 75 

Grafting  on  oaks,  R.  N.  Yorker 81 

How  to  destroy  worms  in 83 

In  California,  by  Felix  Gillet 66 

Insect  enemies 82 

Japan 88 

Paragon,  by  J .  S.  Woodward 60 

Paragon 61 

Preparation  for  market 80 


156  INDEX. 

PAGE. 

CHESTNUTS,  propagation 80 

Trees  grafted 79 

Varieties 84 

CHINQUAPINS,  Varieties 91 

COCOANUTS,  Germination 142 

In  Florida 142 

Florida  Fruits 129 

Grafting,  Wax 44 

Wax,  liquid 45 

Grafts,  Care  of 44 

HAZEI/NUTS,  American     .  %. 91 

Propagation 92 

Varieties 92 

HICKORIES 92 

Others 119 

Nut  Culture ...'..  24 

Culture,  history  of,  in  North  America 7 

Culture  for  New  York 1 1 

Growing  in  Sonoma  County 1 26 

Nuts,  a  bag  of 27 

Germination  of 32 

Propagation  of 32 

Wild  and  cultivated 20 

Nut  trees,  a  plea  for 17 

How  to  plant 36 

Trees  and  plants,  care  of 33 

Trees,  distances  for  planting 35 

Oaks,  Hickories  and  Walnuts 128 

Orchard  culture , 46 

PEANUTS 143 

PECANS 93 

Acreage  in  Florida 112 

And  English  Walnuts 1 14 

And  their  culture 109 

And  Fruit  culture 98 

Budding  and  grafting      . 95 

Culture 96 

Enemies 117 

Grafting 112 

Growing  in  Louisiana 102 


INDEX.                              .  157 

PAGE. 

PECANS,  Growing  in  Kansas 116 

Growing  in  Tennessee in 

Growing  in  Missouri 115 

Propagation 94 

Raising 113 

Raising  in  Texas 107 

Varieties 117 

RECIPES,  Almonds 144, 

Cocoanut 146 

Chestnut 146 

Hickory  .nut 149 

Peanut      . 151 

Pecan 152 

Walnut 152 

SHEI^BARKS,  Grafting 118 

Varieties 119 

WALNUTS,  Black  and  Butternuts '  .     .     .       j  20,  125 

California  black 141 

Growing  in  Central  and  Northern  California 122 

Hulls 131 

In  Burope 131 

Japan 139 

Japan  varieties 140 

Native 120 

Persian 121 

Persian  varieties 137 

Propagation  (Native) 120 

Propagation  (Persian) 121 

Siberian 141 

The  Common       .     .     . 134 

Useful  insect 141 


JOHN  i 


[IIJJAM    PARRY. 


INITIAL  FINE  OP  25  CENTS 


We  hav 


APINS, 
S,  &c. 


LD  21-100m-8,'34 


48523 


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